Lamb cutlets with spiced red cabbage

Name: Lamb cutlets with spiced red cabbage
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 2 tsp baharat (aromatic Middle Eastern spice blend) (see note); 1/4 cup (60ml) olive oil; 100ml red wine vinegar; 12 French-trimmed lamb cutlets; 120g quince paste (see note); 1/2 red cabbage, finely shredded; 1/2 tsp ground cinnamon; Steamed green beans, to serve

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Prep Time: 30 minutes

Cook Time: 35 minutes

Total: 65 minutes

Servings: 4

Cost: $7.68 /serving

Author : Phoebe Wood

autumn winter pan fry

Ingredients

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2 tsp baharat (aromatic Middle Eastern spice blend) (see note)1/4 cup (60 milliliters) olive oil100 milliliters red wine vinegar12 French-trimmed lamb cutlets120 grams quince paste (see note)1/2 red cabbage, finely shredded1/2 tsp ground cinnamonSteamed green beans, to serve

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Instructions

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Step 1

Mix baharat, 1 tablespoon oil and 2 tablespoons vinegar in a bowl, season, then use to coat the lamb. Stand at room temperature for 20 minutes.

Step 2

Meanwhile, stir quince paste, 1 tablespoon oil and remaining 1/4 cup (60ml) vinegar in a large pan over medium-high heat until the paste melts. Stir in cabbage, cinnamon, 1 teaspoon sea salt flakes and 1/4 cup (60ml) water. Cook, covered, for 10 minutes or until softened. Remove lid and simmer, stirring occasionally, for a further 10 minutes or until most of the liquid has evaporated.

Step 3

Heat remaining 1 tablespoon oil in a frypan over medium heat. In batches, cook lamb for 2 minutes each side for medium-rare. Rest, loosely covered, for 5 minutes, then serve with cabbage and beans.