Pan-Fried Rack of Lamb on Cabbage Pancakes 4 servings Pancakes 1 pound cabbage 1 tablespoon salt plus a pinch 1 tablespoon granulated sugar 1/4 cup all-purpose flour 1 large egg 3/4 cup milk Vegetable Straw 2 tablespoons vegetable oil 1 cup julienne carrots 1 cup julienne leek 1 cup julienne celery 1 cup julienne zucchini 1 1/2 teaspoon soy sauce

Lamb 2 pounds lion lamb chops 1 tablespoon minced fresh thyme 1 tablespoon minced fresh rosemary Salt and freshly ground white pepper 2 tablespoons vegetable oil 4 servings Garlic Compote

Pancakes
1. Shred the cabbage, put it in a bowl, sprinkle with 1 tablespoon of salt, toss well and set aside for 30 minutes. Using your hands, squeeze the liquid from the cabbage.

2. In a large, deep frying pan, heat the sugar over medium heat until it liquefies. Add 2 tablespoons of oil and the cabbage and simmer for 15 minutes, stirring continuously. Season with pepper, stir and remove from the heat. Set aside to cool.

3. In a 1-quart saucepan, combine the flour, egg, milk and pinch of salt and stir until smooth. If mixture is too thick, add a little mineral water: if it is too thin, add a little flour. Stir in the cooled cabbage and mix well to make a batter.

4. Heat a 6-inch frying pan lightly coated with oil over medium-high heat. Add enough pancake batter to cover the bottom of the pan and cook for about 2 minutes. Turn the pancake and cook for about 1 minute longer until lightly browned on both sides. Transfer the pancake to a plate and cover to keep warm. Repeat with the remaining batter to make 4 pancakes

Vegetable Straw
In a 10-inch frying pan, heat the oil over high heat. Add the carrots and celery and sauté for 1 1/2 minutes. Add the leeks and zucchini and sauté for about 1 1/2 minutes longer until crisp-tender. Sprinkle with soy sauce.

Lamb
1. Season the lamb chops with thyme, rosemary, salt and pepper.

2. In a large oven-proof frying pan, heat the oil over medium-high heat. Add the lamb chops and sauté lamb for 4 minutes on each side. Roast in a preheated 350 °F oven for 12 or 15 minutes until browned on the outside and pink in the center. Do not overcook.

To Serve
Place a pancake on each of 4 warm plates. Cover half of the pancake with vegetable straw. Cut the pancake from the center to the rim and fold a quarter over the vegetables. Cut the lamb into slices and arrange the slices next to the pancakes. Serve hot with Garlic Compote, if desired.

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