Boneless Lamb Chops with Braised Cabbage
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation
Ingredients
for
- For the lamb
- 21 ozs Lamb fillet (cut into 8 noisettes)
- 2 Tbsps olive oil
- 2 ½ Tbsps unsalted butter
- cilantro
- salt
- peppers
- For the stewed cabbage and pears
- ⅞ cup Red wine vinegar
- ⅓ cup soft light brown sugar
- 2 ½ Tbsps unsalted butter
- 4 bartlett Pear (cored and diced)
- 2 whole Star anise
- 1 small Red cabbage (shredded)
- salt
- peppers
Preparation steps
1.
Melt the butter for the cabbage in a large casserole dish set over a medium heat and add the star anise and cabbage.
2.
Sweat for 5 minutes before adding the pears, red wine vinegar and sugar; stir well before covering loosely with aluminium foil and cooking over a reduced heat for 1.5-2 hours, stirring occasionally, until softened.
3.
Keep the cabbage and pears warm over a very low heat as you cook the lamb; preheat the oven to 190°C (170° fan) | 375F | gas 5.
4.
Season the noisettes generously before melting the butter with the oil in a heatproof frying pan set over a moderate heat.
5.
Sear the noisettes until golden all over before moving to the oven to finish cooking for 3-7 minutes, depending on desired cooking degree.
6.
Remove the lamb and transfer to a warm plate, leaving it to rest for a few minutes. Serve the noisettes with cabbage and pears on the side and a sprinkling of coriander on top.
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