Best Roast Lamb With Spiced Red Cabbage Recipes

Rick Stein's Icelandic breaded lamb chops with spiced red cabbage image

Provided by This lamb chop recipe is by chef, author and restauranter Rick Stein.

Yield Serves 8 as part of a buffet

Number Of Ingredients 20

For the spiced red cabbage
60g unsalted butter
1 large onion, sliced
1 red cabbage (750g-1kg), finely shredded
1 large bramley apple, peeled, cored and chopped
50ml red wine vinegar
60g fresh or dried blueberries
2 tbsp dark brown sugar
4 tbsp bramble jelly or jam, or redcurrant jelly
3 cloves
5cm cinnamon stick
1½ tsp salt
20 grinds black pepper
For the lamb chops
Plain flour for dusting
2 large free-range eggs, beaten
100g dry white breadcrumbs
8 British best end lamb chops
60g clarified butter
2 tbsp vegetable or rapeseed oil

Steps:

For the cabbage, heat the butter in a large saucepan (one with a tight-fitting lid) on a medium heat and fry the onion for 5-10 minutes. Add the shredded cabbage, cook for 2 minutes, then add the apple, vinegar, blueberries, brown sugar, jelly or jam, cloves, cinnamon stick, the salt and pepper and 125ml cold water. Cover with the lid and cook for about an hour until softened. After 45 minutes, check the liquid. If it looks dry, add a splash more; if it looks too runny, remove the lid and bubble gently to evaporate the excess. Remove the cloves and cinnamon stick before serving.
Meanwhile, put the flour, beaten eggs and breadcrumbs into 3 separate shallow bowls. Season the lamb, toss in the flour, dip in the eggs, then coat in the breadcrumbs. Heat the clarified butter and oil in a large frying pan until hot, then fry the chops, in batches, for 7-8 minutes per side until golden and cooked through. Serve with the spiced cabbage. The chops are good with buttered, boiled potatoes and fresh parsley too.

Nutrition Facts : Calories 451kcals, Fat 26.3g (12.4g saturated), Protein 27.9g, Carbohydrate 23.4g (13.9g sugars), Fiber 4g

Roast Lamb with Spiced Red Cabbage image

Yield Serves 4

Number Of Ingredients 18

Cabbage
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 crème de
1 cinnamon stick
3 whole cloves
1 1/2 teaspoons sugar
1 1/2 teaspoons balsamic vinegar
Lamb
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

Steps:

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.

Herb-Roasted Lamb image

Provided by Ina Garten

Categories main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.