Recipe - Roast Lamb With Spiced Red Cabbage

CABBAGE
6 cup Thinly cut or sliced up red cabbage;
(about half of large head)
Three fourths cup Chopped onion
One half cup Chopped peeled green apple
One half cup Dry red wine
One half cup Crème de cassis
1 Cinnamon stick
3 Whole cloves
1 One half teaspoon Sugar
1 One half teaspoon Balsamic vinegar

LAMB
2 tablespoon Olive oil
1 One half pound Lamb neck bones
1 cup Canned beef broth
1 cup Canned lowsalt chicken
broth
2 Racks of lamb; 1One half to 1
3/4pound
One fourth cup (One half stick) chilled unsalted
butter; cut into pieces
1 tablespoon Chopped fresh basil

This hearty dish comes from Havesathe de Havixhorst in the Drenthe Province
in De Wijk, the Netherlands.

For Cabbage: Mix first 8 ingredients in heavy large Dutch oven. Bring to
boil. Reduce heat and simmer until tender, stirring occasionally, abut 35
minutes. Add vinegar. (Can be made 1 day ahead. Chill.)

For Lamb: Heat 1 tablespoon oil in heavy large Dutch oven over high heat.
Add bones and brown well, about 8 minutes. Add all broth; bring to boil.
Reduce heat; simmer until liquid is reduced to One half cup, about 6 minutes.
Strain into small saucepan. Set sauce aside.

Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large skillet over
high heat. Sprinkle lamb with salt and pepper. Add to skillet; brown on all
sides, about 8 minutes. Transfer lamb to baking sheet. Roast lamb to
desired doneness, about 8 minutes for mediumrare. Place Lamb on work
surface. Let stand 5 minutes.

Meanwhile, rewarm cabbage, stirring often. Bring sauce to simmer. Remove
sauce from heat; add butter and whisk just until melted. Mix in basil.

Arrange cabbage on plates. Cut lamb between bones and arrange atop cabbage.
Spoon sauce over lamb and serve.

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