4 links of merguez sausages (spicy sausage from north africa made from lamb)
4 cup julienne savoy cabbage
1/4 cup fresh mint
1/2 cup crème fraiche
2 sprigs fresh rosemary
4 cloves of garlic (crushed)
1 tblsp lemon juice
1/2 tablespoon ground cumin
1/2 cup diced white onion
1/4 cup flat leaf parsley
salt and pepper to taste
Ask your butcher to cut 2 lamb steaks from a leg of lamb. Marinate the steak with the crushed garlic, rosemary, and half the lemon juice. Let stand for 2 -4 hours.
Remove mint leaves from their stems and roughly chop. Combine with crème fraiche, remaining lemon juice, and salt and pepper. This can be done up to 2 days in advance.
Heat a large sauté pan on med to high heat. Add oil to coat the pan. Add the diced sausage and sauté until done 4- 5 minutes.
Add onions and garlic and sauté until the onions are caramelised. Add the beans, parsley, and cumin. Set aside keeping hot.
Heat a griddle pan until it starts to smoke. Season the lamb steaks with salt and pepper and grill to the desired temperature.5 minutes on each side for medium rare.
In another sauté pan heat up the butter until foamy. Add the cabbage being careful not to burn. Add a teaspoon of water to sweat the cabbage down and season with salt and pepper. Heat all ingredients through and serve when ready.