| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
|
1 |
Servings |
INGREDIENTS
| 520 |
g |
Ready to eat shoulder of |
|
|
minted lamb |
| 1 |
|
Red cabbage, coarsely |
|
|
shredded |
| 4 |
T |
Soft brown sugar |
| 90 |
|
Balsamic vinegar, 3fl oz |
| 5 |
T |
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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