Name: Minted Lamb with Oven Baked Red Cabbage And Baby Roasts
Ingredients: 520 g Ready to eat shoulder of minted lamb; 1 sm Red cabbage; coarsely shredded; 4 tb Soft brown sugar; 90 ml Balsamic vinegar; (3fl oz); 5 tb Olive oil; 1/2 Punnet Anya potatoes; Coarse ground sea salt

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Sainsbury’s, Sainsbury14	1	servings

INGREDIENTS

520	g	Ready to eat shoulder of minted lamb
1	sm	Red cabbage; coarsely shredded
4	tb	Soft brown sugar
90	ml	Balsamic vinegar; (3fl oz)
5	tb	Olive oil
1/2		Punnet Anya potatoes
		Coarse ground sea salt

INSTRUCTIONS

Cook the lamb as per cooking instructions.
Combine the red cabbage with the brown sugar, balsamic vinegar and 3
tablespoons of the olive oil. Place in a suitably sized roasting tin and
cook for 50 minutes, directly below the lamb.
Place the Anya potatoes in another roasting tin and drizzle over the
remaining 2 tablespoons of olive oil and sprinkle with coarse ground sea
salt. Roast for 50 minutes, directly below the lamb.
Serve the lamb sliced with the red cabbage and roast potatoes.
Converted by MC_Buster.
NOTES : A more traditional combination of red cabbage, roasted potatoes
andminted lamb.
Converted by MM_Buster v2.0l.

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