Yield: 4 servings
|2 \N||Lamb fillets; (or 2 rack of lamb,|
|\N \N||; 4 chops on each)|
|1 large||Red cabbage|
|1 tablespoon||Brown sugar|
|1 tablespoon||Balsamic vinegar|
|1 small||Bunc coriander|
|2 tablespoons||Olive oil|
Try to get two nice fillets of lamb from a good butcher or two racks of lamb and trim properly removing all the fat and bone. Place in a hot pan with some olive oil and cook for 3 minutes on each side and then place in the oven for about 15 minutes. Boil the cabbage in sugared water in a separate pan for 10 minutes.
Drain the cabbage saving some of the water. Heat some olive oil and a little butter in another pan until the oil gets very hot, then add the cabbage, raisins and some of the sugar water that you saved earlier and cook for 5-8 minutes with salt and pepper.
Take the lamb fillets out of the oven, place on a grill tray and sprinkle with brown sugar then place under the grill for 5-8 minutes. Divide the cabbage between two plates.
Place the meat on a chopping board and slice the fillet with a sharp knife into thin slices and place on top of the red cabbage.
Mix together some coriander (finely chopped), olive oil, salt, pepper and some balsamic vinegar. Put on top of the lamb. At the end sprinkle some coriander on top of the two and serve.
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Carlton Food Network
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