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Ingredients
- 520 gm Ready to eat shoulder of minted lamb
- 1 sm Red cabbage, coarsely shredded
- 4 Tbsp. Soft brown sugar
- 90 ml Balsamic vinegar, (3fl ounce)
- 5 Tbsp. Extra virgin olive oil
- 1/2 pun Anya potatoes
- Â Â Coarse grnd sea salt
Directions
- Cook the lamb as per cooking instructions.
- Combine the red cabbage with the brown sugar, balsamic vinegar and 3 Tbsp. of the extra virgin olive oil. Place in a suitably sized roasting tin and cook for 50 min, directly below the lamb.
- Place the Anya potatoes in another roasting tin and drizzle over the remaining 2 Tbsp. of extra virgin olive oil and sprinkle with coarse grnd sea salt. Roast for 50 min, directly below the lamb.
- Serve the lamb sliced with the red cabbage and roast potatoes.
- NOTES : A more traditional combination of red cabbage, roasted potatoes andminted lamb.
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