SPICED ROAST LAMB
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
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
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
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
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.
SPICED RED CABBAGE
When it comes to vegetable dishes, this traditional one is at the top of my list. The wonderful sweet-sour aroma and taste remind me of home. Plus, it looks so pretty on the table. -Karin Cousineau, Burlington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain. Return to pan; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf.
Nutrition Facts :
SWEET & SOUR SPICED RED CABBAGE
My recipe for a delicious red cabbage side dish with tart apple, red wine vinegar and spices. Bacon lovers can replace the butter with fat from sauteed chopped bacon. This recipe may be halved, for 4-5 servings.
Provided by The Spice Guru
Categories Apple
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR AND VINEGAR SHOULD BE 8 TEASPOONS (2 TABLESPOONS PLUS 2 TEASPOONS). CABBAGE MAY BE SHREDDED OR CHOPPED USING A FOOD PROCESSOR. (STEP ONE): CORE and shred (or chop) the red cabbage.
- PEEL and core the apple, then chop finely; PEEL and chop one small onion.
- SQUEEZE enough lemons to yield 2 tablespoons juice, if using fresh (bottled juice okay).
- MELT butter in a 2 quart saucepan over medium heat.
- ADD cabbage and cook until just softened, stirring often (or, cook 4 slices chopped bacon in skillet until crisp, then begin sauteeing cabbage).
- ADD the apple, onion and sugar, then continue cooking 5 minutes.
- ADD the remaining ingredients.
- COVER and simmer over low heat for 30 minutes, stirring occasionally.
- ADJUST seasoning to taste and accompany with with a pork or beef main course.
- SERVE and enjoy!
Nutrition Facts : Calories 134.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 80.8, Carbohydrate 20.5, Fiber 3, Sugar 15.2, Protein 1.8
FLORENTINE PORK WITH SPICED RED CABBAGE
Hopefully will have red cabbage to reap from the garden soon so looking out for recipes so I am saving this one here, from Australian Delicious. Times estimated. Please note french trimmed is were the fat is scraped off to expose the bone and sort of becoming a handle, great in smaller cuts of meats such as lamb as an appertizer. Have not included marinating time and within the cooking time you are cooking the cabbage while te pork is in the oven and overall times are estimated.
Provided by ImPat
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Lightly score cutlets diagonally across on both sides to form a diamond pattern (this allows the marinade to penetrate).
- Combine the crushed fennel seeds, chilli, garlic, rosemary, 1/4 cup (60ml) olive oil, 1 teaspoon salt and pepper to taste.
- Transfer mixture to a bowl and add pork, turning to coat and marinate in the fridge for 20 minutes or overnight if possible.
- Preheat oven to 220°C.
- Place potato in a pan of cold, salted water and bring to the boil, then simmer over medium-high heat for 4 minutes until just tender.
- Place on a baking tray, toss with remaining oil and season.
- Heat a large ovenproof frypan over medium heat and brown the pork cutlets for 2 minutes each side and then transfer pork and potatoes to the oven and roast for 20 minutes or until the pork is cooked but still juicy and potatoes are golden.
- Rest pork, loosely covered with foil, for 5 minutes.
- Meanwhile (while pork is in the oven) for the cabbage, heat the butter and oil in a large grypan over medium-high heat and add the onion and cook, stirring, for 5 minutes or until soft and lightly browned.
- Add garlic and apple and cook, stirring for 3-4 minutes until apple starts to soten.
- Add the cabbage and cook, stirring, for 5 minutes and then add spices.
- Season, reduce heat to medium and cook for 10 minutes, stirring occasionally, until tender.
- Stir in sugar and vinegar, increase heat to high and stir or 1-2 minutes until combined,.
- Serve pork with cabbage and potatoes.
Nutrition Facts : Calories 626.7, Fat 32.5, SaturatedFat 9.6, Cholesterol 26.9, Sodium 57.6, Carbohydrate 80.6, Fiber 12.4, Sugar 17.3, Protein 9
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