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1
Sprinkle the lamb generously with salt. In a Dutch oven brown the lamb in batches then transfer to a plate.
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2
In the fat remaining in the pot, brown the ramps over medium-high heat. Then, stir in the spices. Return the lamb to the pot along with any juices that have accumulated. Add the stock and bring to a boil.
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3
Cover the pot tightly and transfer to a 325F oven. Cook for 2 1/2 to 3 hours, or until the lamb is extremely tender. Remove from the oven. Refrigerate overnight, then scoop off the hardened fat and reheat gently in the oven.
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4
Bring a large pot of salted water to a boil. Add the cabbage leaves and blanch for about 3-4 minutes, until tender. Remove from the water and transfer to paper towels to dry.
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5
In a small pot, melt the butter until foaming, add the shallot and cook until softened. Then, stir in the cream and bring to a simmer.
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6
Simmer the cream for a couple of minutes, then stir in the chervil. Add salt and pepper to taste. Keep warm until ready to serve.
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7
In each half cabbage leaf, place a spoonful of braised lamb. Roll the cabbage leaf tightly around the lamb in a shape that is flat on one end and comes to a sort of point on the other end. Arrange each cabbage roll on a plate. Drizzle with warm chervil cream and serve.
