Best 3 Roast Lamb With Spiced Red Cabbage Recipes

**Indulge in a Culinary Journey with Roast Lamb and Spiced Red Cabbage: A Symphony of Flavors Awaits**

Prepare to tantalize your taste buds with a culinary masterpiece that combines the succulent flavors of roast lamb and the vibrant zest of spiced red cabbage. This delectable dish, presented with a tantalizing array of complementary recipes, promises an unforgettable dining experience.

The centerpiece of this feast is the succulent roast lamb, lovingly seasoned with a symphony of aromatic herbs and spices. Its tender flesh, roasted to perfection, exudes a mouthwatering aroma that fills the air with anticipation. Accompanying this culinary delight is a vibrant and tangy spiced red cabbage, featuring a medley of sweet and sour notes that dance on the palate.

To elevate this meal to new heights, the article offers a treasure trove of complementary recipes that harmonize perfectly with the roast lamb and spiced red cabbage. Craft a delightful mint sauce that adds a refreshing touch to the lamb, while a savory bread sauce envelops it in a blanket of creamy goodness. Enhance the experience with a selection of sides, including roasted potatoes and carrots, braised leeks, and a crisp green salad.

This comprehensive guide provides everything you need to create a memorable meal that showcases the best of culinary artistry. Embark on this culinary adventure and let your taste buds embark on a journey of pure delight.

Here are our top 3 tried and tested recipes!

SPICED ROAST LAMB

Spiced roast lamb image

An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

Provided by Jane Hornby

Categories Dinner, Main course

Time 2h

Number Of Ingredients 11

Ingredients

2kg leg of lamb
150g natural whole-milk yogurt
1 thumb-sized piece ginger , finely grated
3 large garlic cloves , crushed
1 tbsp tomato purée
juice ½ lime
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed chilli flakes
1 tsp fennel seed , lightly crushed
handful coriander , finely chopped

Steps:

Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium

STICKY SPICED RED CABBAGE

Sticky spiced red cabbage image

This colourful dish will complement any festive main course. Toss any leftovers with a drizzle of olive oil and serve with cold cuts, pâté or cheese

Provided by Barney Desmazery

Categories Dinner, Side dish

Time 50m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
1 medium-size red cabbage, quartered, cored and shredded
1 finger-size piece fresh root ginger, finely chopped
2 onions, sliced
1 tsp ground allspice
1 tbsp mustard seed
100g golden caster sugar
150ml red wine vinegar

Steps:

Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.

Nutrition Facts : Calories 137 calories, Fat 3 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 24 grams sugar, Protein 3 grams protein, Sodium 0.04 milligram of sodium

ROAST LAMB WITH SPICED RED CABBAGE

Roast Lamb with Spiced Red Cabbage image

Categories Liqueur Lamb Roast Apple Cinnamon Clove Cabbage Bon Appétit

Yield Serves 4

Number Of Ingredients 18

Ingredients

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.

Tips:

Choose the right cut of lamb. For roasting, a shoulder or leg of lamb is best. These cuts are well-marbled and have a good amount of connective tissue, which will break down during cooking and make the meat tender and flavorful.
Season the lamb generously. Lamb is a hearty meat that can handle bold flavors. Use a combination of herbs, spices, and salt and pepper to create a flavorful crust.
Roast the lamb at a high temperature. This will help to create a crispy crust and juicy interior. The ideal internal temperature for lamb is 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 170 degrees Fahrenheit for well-done.
Let the lamb rest before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Serve the lamb with a variety of sides. Roasted vegetables, mashed potatoes, and a simple green salad are all great options.

Conclusion:

Roast lamb with spiced red cabbage is a classic dish that is perfect for any special occasion. With its tender meat, flavorful crust, and vibrant red cabbage, this dish is sure to impress your guests. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will result in a delicious and memorable meal.