Ingredients
For the braised cabbage:
700g red cabbage, sliced
50g butter
100g sultanas
50g soft brown sugar
100g redcurrant jelly
2 tsp caraway seeds
100ml white wine vinegar
2 garlic cloves, crushed
1 red onion, sliced
100ml water or chicken stock
½ tsp bicarbonate soda (optional)
Crown of lamb
500g small new potatoes
1 sprig fresh rosemary
For the dressing:
200g FAGE Total
2 tbsp mint sauce
½ bunch fresh mint
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Steps
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Preheat the oven to 350F/180C/Gas Mark 4.
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Preheat the oven to 350F/180C/Gas Mark 4.
- Season the crown of lamb with salt and pepper.
- Using a roasting tray cook the lamb in a hot oven at 425F/220C/Gas Mark 7 for approximately 25-30 minutes for medium rare, or 40-45 minutes for well done.
- Meanwhile, par-boil the potatoes and then roast in the oven with rosemary for about 25-30 minutes until crisp and golden.
- Leave the lamb to rest for 10 minutes.
- Add the mint sauce and the freshly chopped mint to the yoghurt to make the dressing.
- Carve the lamb and drizzle the yoghurt dressing.