Grilled lamb in loin with red cabbage
If you're looking for a new, exciting twist on the lamb dinner at Easter, grilled lamb in loin with red cabbage is right up your alley. Here you get an Asian twist on it with Asian pockets.
Approach
Rub the lamb ribs with salt and pepper and place them on the grill over direct heat. When it has a nice crust, place it on the resting shelf and roast it over indirect heat at 120°C for 3–4 hours until the meat falls off the bone.
Just before serving, simply crisp up the ribs for a few minutes until they become crispy. Cut into slices when serving.
Asian pancakes: You can buy ready-made lefs in Asian food stores, ask for lefs that are used for peking duck or crispy duck, but it is more fun and better to make them yourself. Mix all the ingredients for the lefs and knead into a dough. Then let it rest
for 30 minutes. Roll the dough flat until it is 5 mm thick, cut out rounds with a glass, grease half of the blanks with sesame oil, and place one blank without oil on top of another. Roll these out completely flat
2 mm thickness. Fry quickly on both sides in a frying pan with a little oil. Divide each lefse into two parts by pulling them apart. Serve immediately or make in advance and steam when serving.
You can solve the steaming problem by putting a little water in a small pot with a plate turned upside down over the water, putting the lefs on the plate and putting the lid on the pot. Or you can use an Asian bamboo dim sum steamer over a pot of boiling water (or with a little water in the bottom of the pot).
Red cabbage: Cut the red cabbage into thin strips, peel and dice the apples and put it in a pot with red wine, lemongrass and lime leaves. Cook with the lid on until the cabbage is tender, approx. 30 minutes. Add sugar, coarsely chopped nuts, honey and cook for approx. 30 more minutes without the lid until the liquid around the cabbage almost starts to become syrup. Add soy sauce and serve with the lamb in lefse.
When serving, place lamb and red cabbage in the lefsen with some coriander stalks on top.
Ingredients
600 g lamb ribs
(possibly slices of thigh or leg)
Salt and pepper
Asian Pancakes:
300 g wheat flour
2.4 dl of water
1 teaspoon sugar
Sesame oil
Red Cabbage:
1⁄4 red cabbage
1 apple
1 dl apple juice
1 dl red wine
1 lemongrass
1 lime leaf
2 dl sugar
2 tbsp nuts (e.g. cashew, hazelnut or walnut)
3 tablespoons of honey
2 tbsp soy sauce
Coriander
(or Thai basil)
Grilled lamb in loin with red cabbage
If you're looking for a new, exciting twist on the lamb dinner at Easter, grilled lamb in loin with red cabbage is right up your alley. Here you get an Asian twist on it with Asian pockets.
Ingredients
600 g lamb ribs
(possibly slices of thigh or leg)
Salt and pepper
Asian Pancakes:
300 g wheat flour
2.4 dl of water
1 teaspoon sugar
Sesame oil
Red Cabbage:
1⁄4 red cabbage
1 apple
1 dl apple juice
1 dl red wine
1 lemongrass
1 lime leaf
2 dl sugar
2 tbsp nuts (e.g. cashew, hazelnut or walnut)
3 tablespoons of honey
2 tbsp soy sauce
Coriander
(or Thai basil)
Approach
Rub the lamb ribs with salt and pepper and place them on the grill over direct heat. When it has a nice crust, place it on the resting shelf and roast it over indirect heat at 120°C for 3–4 hours until the meat falls off the bone.
Just before serving, simply crisp up the ribs for a few minutes until they become crispy. Cut into slices when serving.
Asian pancakes: You can buy ready-made lefs in Asian food stores, ask for lefs that are used for peking duck or crispy duck, but it is more fun and better to make them yourself. Mix all the ingredients for the lefs and knead into a dough. Then let it rest
for 30 minutes. Roll the dough flat until it is 5 mm thick, cut out rounds with a glass, grease half of the blanks with sesame oil, and place one blank without oil on top of another. Roll these out completely flat
2 mm thickness. Fry quickly on both sides in a frying pan with a little oil. Divide each lefse into two parts by pulling them apart. Serve immediately or make in advance and steam when serving.
You can solve the steaming problem by putting a little water in a small pot with a plate turned upside down over the water, putting the lefs on the plate and putting the lid on the pot. Or you can use an Asian bamboo dim sum steamer over a pot of boiling water (or with a little water in the bottom of the pot).
Red cabbage: Cut the red cabbage into thin strips, peel and dice the apples and put it in a pot with red wine, lemongrass and lime leaves. Cook with the lid on until the cabbage is tender, approx. 30 minutes. Add sugar, coarsely chopped nuts, honey and cook for approx. 30 more minutes without the lid until the liquid around the cabbage almost starts to become syrup. Add soy sauce and serve with the lamb in lefse.
When serving, place lamb and red cabbage in the lefsen with some coriander stalks on top.
