Roast lamb with spiced red cabbage

1 Servings

Ingredients

Quantity Ingredient
6 cups Thinly sliced red cabbage; (about half of large head)
¾ cup Chopped onion
½ cup Chopped peeled green apple
½ cup Dry red wine
½ cup Crème de cassis
1 Cinnamon stick
3 Whole cloves
1½ teaspoon Sugar
1½ teaspoon Balsamic vinegar
2 tablespoons Olive oil
1½ pounds Lamb neck bones
1 cup Canned beef broth
1 cup Canned low-salt chicken broth
2 Racks of lamb; 1-1/2- to 1 3/4-pound
¼ cup (1/2 stick) chilled unsalted butter; cut into pieces
1 tablespoon Chopped fresh basil
4 Servings

Directions

CABBAGE

LAMB

This hearty dish comes from Havesathe de Havixhorst in the Drenthe Province in De Wijk, the Netherlands.

For Cabbage: Mix first 8 ingredients in heavy large Dutch oven. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, abut 35 minutes. Add vinegar. (Can be made 1 day ahead. Chill.) For Lamb: Heat 1 tablespoon oil in heavy large Dutch oven over high heat.

Add bones and brown well, about 8 minutes. Add all broth; bring to boil.

Reduce heat; simmer until liquid is reduced to ½ cup, about 6 minutes.

Strain into small saucepan. Set sauce aside.

Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle lamb with salt and pepper. Add to skillet; brown on all sides, about 8 minutes. Transfer lamb to baking sheet. Roast lamb to desired doneness, about 8 minutes for medium-rare. Place Lamb on work surface. Let stand 5 minutes.

Meanwhile, rewarm cabbage, stirring often. Bring sauce to simmer. Remove sauce from heat; add butter and whisk just until melted. Mix in basil.

Arrange cabbage on plates. Cut lamb between bones and arrange atop cabbage.

Spoon sauce over lamb and serve.

Bon Appétit April 1996

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998

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