Roast Lamb with Spiced Red Cabbage Recipe

Name: Roast Lamb with Spiced Red Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups thinly sliced red cabbage (about half of large head); 3/4 cup chopped onion; 1/2 cup chopped peeled green apple; 1/2 cup dry red wine; 1/2 cup creme de; 1 cinnamon stick; 3 whole cloves; 1 1/2 teaspoons sugar; 1 1/2 teaspoons balsamic vinegar; 2 tablespoons olive oil; 1 1/2 pounds lamb neck bones; 1 cup canned beef broth; 1 cup canned low-salt chicken broth; 2 1 1/2- to 1 3/4-pound racks of lamb; 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces; 1 tablespoon chopped fresh basil

Servings: persons

6 cups thinly sliced red cabbage (about half of large head)
3/4 cup chopped onion
1/2 cup chopped peeled green apple
1/2 cup dry red wine
1/2 cup creme de
1 cinnamon stick
3 whole cloves
1 1/2 teaspoons sugar
1 1/2 teaspoons balsamic vinegar
2 tablespoons olive oil
1 1/2 pounds lamb neck bones
1 cup canned beef broth
1 cup canned low-salt chicken broth
2 1 1/2- to 1 3/4-pound racks of lamb
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1 tablespoon chopped fresh basil

1
Mix first 8 ingredients in heavy large Dutch oven.
2
Bring to boil.
3
Reduce heat and simmer until tender, stirring occasionally, abut 35 minutes.
4
Add vinegar.
5
(Can be made 1 day ahead.
6
Chill.)
7
Heat 1 tablespoon oil in heavy large Dutch oven over high heat.
8
Add bones and brown well, about 8 minutes.
9
Add all broth; bring to boil.
10
Reduce heat; simmer until liquid is reduced to 1/2 cup, about 6 minutes.
11
Strain into small saucepan.
12
Set sauce aside.
13
Preheat oven to 400F.
14
Heat 1 tablespoon oil in heavy large skillet over high heat.
15
Sprinkle lamb with salt and pepper.
16
Add to skillet; brown on all sides, about 8 minutes.
17
Transfer lamb to baking sheet.
18
Roast lamb to desired doneness, about 8 minutes for medium-rare.
19
Place Lamb on work surface.
20
Let stand 5 minutes.
21
Meanwhile, rewarm cabbage, stirring often.
22
Bring sauce to simmer.
23
Remove sauce from heat; add butter and whisk just until melted.
24
Mix in basil.
25
Arrange cabbage on plates.
26
Cut lamb between bones and arrange atop cabbage.
27
Spoon sauce over lamb and serve.

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 cups thinly sliced red cabbage (about half of large head), 3/4 cup chopped onion, 1/2 cup chopped peeled green apple, 1/2 cup dry red wine, and more.

Yes, Roast Lamb with Spiced Red Cabbage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Lamb with Spiced Red Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions