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Lamb cutlets with spiced red cabbage
Lamb cutlets with spiced red cabbage
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Elevate lamb chops with a zesty sweet spiced cabbage twist!
Ingredients:
  • 2 tsp baharat (aromatic Middle Eastern spice blend) (see note)
  • 100ml red wine vinegar
  • 12 French-trimmed lamb cutlets
  • 120g quince paste (see note)
  • 1/2 red cabbage, finely shredded
  • 1.25 gm ground cinnamon
  • Steamed green beans, to serve
Instructions:
  • Combine the baharat, 1 tablespoon of oil, and 2 tablespoons of vinegar in a bowl. Season the mixture, then generously coat the lamb with it. Allow the lamb to marinate at room temperature for 20 minutes.
  • In a large pan over medium-high heat, melt quince paste with 1 tablespoon oil and the remaining 1/4 cup (60ml) vinegar. Add cabbage, cinnamon, 1 teaspoon sea salt flakes, and 1/4 cup (60ml) water. Cover and cook for 10 minutes until softened. Uncover, simmer, stirring occasionally, for another 10 minutes until most of the liquid evaporates.
  • Heat another tablespoon of oil in a frypan over medium heat. Cook lamb in batches for 2 minutes on each side for a perfect medium-rare. Rest for 5 minutes, covered loosely, before serving alongside cabbage and beans.

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