Honey lamb with red cabbage jam

Today we welcome Carmen, author of the gastronomic blog Yerbabuena en la Cocina, as a contributor. Her first suggestion will make you take note, as you will surely see in this recipe a fantastic idea to delight the diners at the next family meal. Don't miss this honey lamb, which Carmen accompanies with red cabbage jam to present those present with a well-rounded dish.

Although I increasingly enjoy travelling and getting to know the culture of the countries I visit through their gastronomy, traditional recipes that are linked to our tradition have become a real pleasure for me when it comes to putting on my apron in my daily life.

Lamb is one of the tastiest and most tender meats in our cuisine. It has been part of human history for 9,000 years, and depending on its geographical location, it has a wide variety of flavours. This recipe comes from the Arab world, which has been in our country for centuries; hence the many nuances inherent to the cuisine of this culture.

In my house, lamb has always been linked to family celebrations. Since I was a child, I remember my mother, when these dates approached, thinking about the menu to prepare for Christmas, where lamb could never be missing, a true delicacy in her hands, which she prepared in a thousand different ways for my brothers and I to enjoy.

That's why when Claudia and Julia suggested I collaborate with them, the first thing that came to mind was my mother's cooking and the simmering flavor of all her stews. What better than a Le Creuset Cocotte to achieve that simmering flavor and those tender, tasty meats cooked over a slow fire?

With it I have returned to my origins, I have rediscovered a new world where iron is the protagonist in my kitchen, that is why I love cooking with Le Creuset cocottes , I like their design, how they transmit heat to the stews distributing it evenly and constantly, their versatility since they adapt to all types of cookers including the oven, and they can also be used in both the dishwasher and the freezer. In short... it is not in vain that they have been manufactured for more than 80 years. Are you going to miss them?

Ingredients: (for 4 people )

For the honey lamb:

• Legs of suckling lamb cut into pieces
• 2 Onions
• 2 cloves of garlic
• 1 Carrot
• 200 ml White wine
• Water
• 50 g. Rosemary honey
• Flour for coating
• Virgin olive oil
• Salt
• Pepper
• Fresh rosemary
• Thyme

For the red cabbage jam:

• ½ small red cabbage
• 75 g. Brown sugar
• 50 g. Butter
• 50 ml. Vinegar

Elaboration:

Season the lamb with salt and pepper and coat it in flour, shaking off any excess. Place the cocotte on the heat and add a little virgin olive oil. When it starts to smoke, add the lamb, turning it over so that it browns evenly on all sides. Remove and set aside.

Cut the onions, garlic and carrot into brunoise and sauté in the oil with the meat until they soften and begin to take on colour. Add the white wine and let it reduce for a few minutes.

Then add the lamb, rosemary, thyme and enough water to cover everything and let it cook over a low heat, around 30 minutes depending on the toughness of the meat. In my case, since it was suckling lamb, it didn't need more time, but if it didn't, let it cook for a few more minutes over a low heat, adding a little water if necessary.

After this time, add the rosemary honey and vinegar and let it cook for a few minutes so that all the flavours are well integrated.

Cut the red cabbage into very thin strips using a mandolin and sauté it in a pan over low heat with butter for several minutes. Add the brown sugar, vinegar and a splash of water and cook slowly until it softens and becomes a kind of jam.

We serve the lamb with the red cabbage and accompany it with boiled or roasted potatoes with some aromatic herbs.