Ingredients
- 1 onion – peeled and finely sliced
- 4 cloves of garlic – peeled and crushed
- 300mls beef stock
- 1x lamb brisket (Cardrona Merino Lamb)
- 15cm sprig of fresh rosemary
- 1/3 cup rice malt syrup
- ¼ cup balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 head of baby cabbage – cut into quarters (Ettrick Gardens)
- Parsley to garnish
Glazed Lamb Brisket with Baked Cabbage
Method
- Place the onion, garlic, beef stock, salt and pepper with the lamb brisket in a Dutch oven or baking dish with a lid and bake in the oven for 2
- 5 hours on 160 degrees celsius
- Once the 2
- 5 hours is up, remove the lamb brisket from the liquid and set aside
- Tip the liquid into a sauce pan
- Place the quartered cabbage into the oven dish, drizzle with olive oil and season with salt and pepper
- Return to the oven for a further 20mins or until the edges are charring
- While the cabbage cooks, turn the saucepan (with the cooking liquid) onto a medium heat
- Add the sprig of rosemary, rice malt syrup, balsamic vinegar, salt and pepper to the sauce pan and simmer
- Reduce until its volume halves and the sauce turns syrupy
- Remove the rosemary and blend with a stick blender
- Dip the meat into the syrup leaving one end of the bone clean (that’s your handle!) Serve alongside the baked cabbage
- Enjoy! Finger licking good!
