Title: Roast Lamb with Spiced Red Cabbage
Categories: None
Yield: 1 Servings

----------------------------------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 Crème de cassis
1 Cinnamon stick
3 Whole cloves
1 1/2 ts Sugar
1 1/2 ts Balsamic vinegar

------------------------------------LAMB------------------------------------
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

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 Appétit April 1996

Posted to recipelu-digest by Sandy on Mar 16, 1998