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Lamb cutlets with spiced red cabbage

Name: Lamb cutlets with spiced red cabbage
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 2 teaspoons 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 teaspoon ground cinnamon; Steamed green beans, to serve

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35m

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by Phoebe Wood

Oct 03, 2015

Ditch mash and give your lamb chops a Middle-Eastern spin with this vibrant sweet spiced cabbage dish.

2 teaspoons 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 teaspoon ground cinnamon
Steamed green beans, to serve

Method

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.
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.
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.