Instructions: Heat a splash of olive oil in a frying pan, and brown the meat over a fairly high heat. Now reduce the heat and continue cooking until the meat is done to your liking. Remove to a plate, cover and keep warm.

Add the tbsp of olive oil to a frying and and cook the chopped bacon until it is golden brown. Add the onion, garlic and carrot and continue cooking for a couple of minutes Then add the stock - it will give off a lot of steam - and stir thoroughly to dislodge the sediments from the bottom of the pan.

Finally add the cream, briefly reheat and season to taste. Carve the lamb in thick oblique slices and serve it with the cream cabbage.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.