Rack of Lamb with Braised Red Cabbage & a Yoghurt Mint Dressing

A rack of lamb makes the perfect Sunday roast. Compliment with a braised red cabbage and yoghurt and mint dressing.


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

  1. Preheat the oven to 350F/180C/Gas Mark 4.
  2. Preheat the oven to 350F/180C/Gas Mark 4.
  3. Season the crown of lamb with salt and pepper.
  4. 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.
  5. Meanwhile, par-boil the potatoes and then roast in the oven with rosemary for about 25-30 minutes until crisp and golden.
  6. Leave the lamb to rest for 10 minutes.
  7. Add the mint sauce and the freshly chopped mint to the yoghurt to make the dressing.
  8. Carve the lamb and drizzle the yoghurt dressing.