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Roast Lamb with Spiced Red Cabbage
6 c Thinly sliced red cabbage; (about half of large head)
3/4 c Chopped onion
1/2 c Chopped peeled green apple
1/2 c Dry red wine
1/2 c Crme de cassis
1 Cinnamon stick
3 Whole cloves
1 1/2 ts Sugar
1 1/2 ts Balsamic vinegar
2 tb Olive oil
1 1/2 lb Lamb neck bones
1 c Canned beef broth
1 c Canned low-salt chicken broth
2 Racks of lamb; 1-1/2- to 1 3/4-pound
1/4 c (1/2 stick) chilled unsalted butter; cut into pieces
1 tb Chopped fresh basil
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 400F. 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.