Roast Lamb with Orange and Minty Red Cabbage

Ingredients

• 1kg lean lamb joint
• 2 garlic cloves, sliced
• a few small sprigs fresh rosemary
• 1 red cabbage, sliced
• 1 red onion, sliced
• 1 tbsp brown sugar
• 1 tbsp red wine vinegar
• zeat and juice of 1 orange
• seeds from 1 pomegranate
• 1 tbsp chopped fresh mint
• salt and freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Using a sharp knife, trim any visible fat from the lamb, then make incisions all over the lamb and stud with slices of garlic and sprigs of rosemary.
3. Put the red cabbage and onion in the base of a casserole dish. Add the brown sugar, vinegar, orange zest and juice and the pomegranate seeds. Place the lamb on top and season with salt and black pepper.
4. Cover with a lid and bake in the oven for 1 hour or until the lamb is cooked through.
5. Lift the lamb out of the dish, cover with foil and allow to rest for 5 minutes before carving.
6. Stir the chopped mint into the red cabbage and serve hot with the lamb and a selection of fresh vegetables.

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