Lamb with champ and cabbage

1) Preheat the oven 200C/390F/Gas 6.
2) Cook the potatoes in a pan of boiling water for 15 minutes or until tender.
3) Meanwhile rub each lamb steak with olive oil, salt and pepper then fry for approximately 5 minutes until browned.
4) Put onto a baking dish and cook for 10 minutes. Remove and keep warm.
5) Heat 50g butter in a frying pan and fry the spring onions for 2 – 3 minutes.
6) Drain the potatoes and mash until smooth add the spring onions, the 100g butter and the milk. Season to taste.
7) Bring a pan of water to the boil and blanch the cabbage for 2 minutes. Drain well
8) In the pan used for the spring onions add the bacon and fry until crispy over a high heat.
9) Lower the heat and stir in the cabbage and chestnuts. Season to taste.
10) Add the remaining butter to the lamb pan with the flour. Stir for a few minutes removing any residue stuck to the pan.
11) Add the stock slowly whisking to prevent lumps, until you have the required consistency for your gravy.
12) Serve the lamb on a bed of cabbage with the champ on the side and a jug of gravy.