Heat a skillet over medium high heat for 2 minutes. Add 2 tablespoons of olive oil and swirl to coat. While skillet heats, press cracked pepper into the lamb, creating a thick pepper crust, then season with salt. Place lamb in the pan and sear for 2 minutes on each side. Reduce heat and continue cooking until meat is done to the desired level. Transfer lamb to a plate and cover to keep warm.

Remove pan from open flame and add wine, scraping up any browned bits. Allow wine to reduce slightly, and then swirl in the butter creating a velvety sauce. Pour sauce over the resting lamb.

Add remaining tablespoon of olive oil to the pan and cook pancetta until golden brown. Add onion, garlic and carrot; continue cooking for 2-3 minutes, until onions are translucent and carrot is softened slightly. Add cabbage and cook over high heat for about a minute. Add stock and stir thoroughly, scraping the bottom of the pan. Add cream, heat briefly and season to taste with salt and pepper. To serve, place the lamb on top of a bed of cabbage, with the pan sauce on the side.

Minted Pea and Pistachio Pesto Salad

Combine first 5 ingredients in a bowl and mix well. Add peas and shallot; toss to coat. Cover and refrigerate for 1 hour. Garnish with fresh mint leaves before serving.

Note: This salad makes a delicious dip by simply pulsing in a food processor to a semi-smooth consistency. Serve with crackers, or spread on crostini!