Honey lamb with red cabbage jam

Today we welcome Carmen, author of the gastronomic blog Yerbabuena en la Cocina, as a collaborator. His first proposal will make you take note, since you will surely see in this recipe a fantastic idea to delight the diners of the next family meal. Do not miss this lamb with honey, which Carmen accompanies with red cabbage jam to treat those present with a round dish.

Although I like to travel more and more and get to know the culture of the countries I visit through their gastronomy, the usual recipes that are linked to our tradition have become a real pleasure for me when it comes to putting on my apron. my day to day.

Lamb is one of the tastiest and most tender meats in our gastronomy, culturally it has accompanied the history of man for 9,000 years, and depending on its geographical location, with the most different and varied flavors. This recipe comes from the Arab world, installed for centuries in our country; hence the amount of nuances typical of 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 at Christmas where lamb could never be missing, a real delicacy in her hands, which she prepared in a thousand different ways for the enjoyment of my brothers and me.

That's why when Claudia and Julia proposed to me to collaborate with them, the first thing that came to my mind was my mother's kitchen and the chup-chup of all her stews and what better than a Cocotte Le Creuset to get that chup- chup and those meats so tender and tasty over low heat?

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 the Le Creuset cocotte , I like their design, how they transmit the heat to the stews by distributing it uniformly and constantly, their versatility since they adapt to all types of hobs including the oven, they are also suitable for both the dishwasher and the freezer. Anyway… not in vain have they been manufactured for more than 80 years. Are you going to lose them?

Ingredients: (for 4 people )

For the lamb with honey:

• Legs of suckling lamb cut into pieces
• 2 onions
• 2 garlic cloves
• 1 carrot
• 200ml white wine
• Water
• 50 g. rosemary honey
• Flour to coat
• virgin olive oil
• Salt
• Pepper
• fresh rosemary
• Thyme

For the red cabbage jam:

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

Elaboration:

Season the lamb with salt and pepper and coat it with the flour, shaking off the excess. We put the cocotte on the fire and add a little virgin olive oil, when it starts to smoke, add the lamb, turning it over so that it browns all over the place evenly. We withdraw and reserve.

Cut the onions, garlic and carrot into brunoise, sauté in the meat oil until we see that 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 cook over low heat for about 30 minutes depending on the hardness of the meat. In my case, since it is a suckling pig, it has not needed more time, but if it did not, we leave it for a few more minutes, cooking it over low heat and adding a little water if necessary.

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

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

We present the lamb together with the red cabbage and accompanied by some boiled or roasted potatoes with some aromatic herb.