Noisettes of lamb are the eye of a lamb loin that has been trimmed of all fat and formed into miniature lamb fillets. They are a little more expensive than other cuts of lamb, but well worth seeking out as they look good and taste absolutely scrumptious Because there is a glut of exceptionally good cabbage around at the moment, and because cabbage goes particularly well with lamb, this is one way of putting the two together.

You will need: Four noisettes of lamb One small cabbage 1tspn of mint sauce – preferably home-made 2dspns redcurrant jelly Flour to dust the noisettes Oil to fry Salt and freshly ground black peppercorns to season Method: Slice the cabbage thin, retaining small outer leaves for garnish.

Toss the noisettes in seasoned flour and fry gently in a little oil.

While the lamb is cooking, gently boil both the sliced cabbage and outer leaves in salted water until cooked – taking care not to overcook as cabbage tastes better if it still has a bite to it.

When the noisettes are cooked, remove to a warm place to rest for a moment while you make the sauce.

Do this by adding two tablespoons of redcurrant jelly to the residue of the pan in which you fried the noisettes and bring to full heat.

Add about a wineglass full of water to the pan, bring to full boil and allow to bubble until reduced by a third. Taste and adjust seasoning.

Strain the cabbage, remove the outer leaves and set to one side while you mix the rest with the mint sauce. Taste and add a little more mint sauce if you feel it is needed.

Assemble the dish, by first placing the outer leaves on each plate, then divide the sliced cooked cabbage on top.

Place the noisettes on top of the cabbage, and gently pour the sauce over each one.

Simple mashed potatoes, mixed with lashings of butter taste good with this dish.