Boneless Lamb Chops with Braised Cabbage

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Boneless Lamb Chops with Braised Cabbage
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
4
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
cup Red wine vinegar
0.333 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
How healthy are the main ingredients?
olive oilsaltPearRed cabbage

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.