Trim any sinew from the lamb neck. Season with salt and pepper and seal in a hot pan with half of the olive oil. Cook on a medium/high heat until nicely golden brown all over. Turn the heat down to low, add the butter and continue to cook for a further 4-8 minutes depending on the size of the fillet. Leave for at least 5 minutes before slicing.
Remove any tough outer leaves and cut the cabbage into quarters. Remove the core and thinly slice. Blanch in boiling salted water for 2 minutes until tender. Drain and then add the butter to pan and make sure the cabbage is nicely coated.
Cook the potatoes in salted boiling water until tender. Drain and then lightly crush using a fork. Finely dice the shallot and garlic and sweat down using the remaining olive oil until soft. Drain away any excess oil in the pan and add the cream. Bring to the boil and reduce by half. Mix the cream through the potatoes and check the seasoning.
Place a steel ring in the centre of the plate. Fill with the potato mix pressing down with the back of a spoon. Thinly slice the meat and fan around placing a neat pile of cabbage in between. Use the resting juices left in the meat pan as a sauce.
«Other red meats such as beef or duck will work well as an alternative to the lamb in this recipe.»