Roast Lamb with Spiced Red Cabbage

Roast Lamb with Spiced Red Cabbage Ingredients

CABBAGE	1 1/2 ts Balsamic vinegar
6 c Thinly sliced red cabbage;	LAMB
3/4 c Chopped onion	2 tb Olive oil
1/2 c Chopped peeled green apple	1 1/2 lb Lamb neck bones
1/2 c Dry red wine	1 c Canned beef broth
1/2 c Cr?me de cassis	1 c Canned low-salt chicken
1 Cinnamon stick	2 Racks of lamb; 1-1/2- to 1
3 Whole cloves	1/4 c (1/2 stick) chilled unsalted
1 1/2 ts Sugar	1 tb Chopped fresh basil

Instructions for Roast Lamb with Spiced Red Cabbage

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 1/2 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. 4 Servings Bon App?tit April 1996 Posted to recipelu-digest by Sandy on Mar 16, 1998

Main Ingredient: LambCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Apple	Balsamic Vinegar	Basil	Beef
Cabbage	Chicken	Cinnamon	Cloves
Lamb	Olive Oil	Onion	Red Wine
Salt	Sugar

for flavor and categorization

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