Welsh Lamb with Potato Rosti

Method

1. For the cabbage, take off the outer dark leaves and quarter it, keeping the core intact. In boiling, salted water, blanch for 2 minutes and refresh in ice water. Drain onto kitchen roll.
2. Warm a saucepan over a low heat and add a knob of butter. Add 20g of the chopped shallots, and the very finely diced flesh (no seeds) of the chilli to the pan, along with a pinch of salt. Sweat until soft.
3. In a separate pan lightly fry the chopped cabbage until a slightly different colour, season well and then add the shallot and chilli mixture. Baste and coat the cabbage until soft. Remove from the heat and keep warm.
4. For the shallot puree, melt the butter in a heavy based pan and add the remaining shallots with a good pinch of salt. Sweat down for about 20 minutes until soft. Add the chicken stock and cook for a further 20 minutes until most of the stock has reduced. Transfer to a blender and blend for at least 4 minutes until completely smooth. Adjust the seasoning and pass through a sieve. Keep warm.
5. For the potato rosti,; peel the potatoes and grate coarsely. Season with a pinch of salt, mix well and allow to sit for 10 minutes. The potatoes will have softened at this point, so you should be able to squeeze them through a clean tea towel in order to remove as much moisture as possible. Tip the squeezed potato into a bowl.
6. Add a splash of olive oil and mix well. Heat 2 small non-stick frying pans until warm. Add a splash of olive oil into each pan before adding the potato mix, compacting the mix as much as possible in the pan. Fry over a low heat until golden on both sides.
7. Cut the leeks into 1 inch roundels and blanch for 3 minutes in boiling, and refresh in iced water. drain well and season with salt and a little olive oil. Over a very high heat, char these in a dry frying pan until scorched. Keep warm.
8. Season the lamb loin well and sear in a hot frying pan using a little vegetable oil and butter until golden on one side. Flip the loin over and add a crushed clove of garlic and a sprig of thyme. Place into a preheated oven (180°C), for 6-7 minutes until firm to the touch with a good bounce back (medium rare). Baste and place onto a tray to rest in a warm place for 10 minutes.
9. Compile the dish. Arrange the warm garnishes onto the plate. Slice the lamb loin thinly and fan over the rosti. Using the juices from the pan, finish the lamb sauce with capers and some chopped mint and sauce before pouring over and around the meat.