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Place the olive oil into a large oven–proof saucepan. Add the rosemary sprig and one garlic clove (skin on) into the oil.
Place the lamb racks into the same saucepan, make sure they are fully submerged. Place into a pre-heated oven at 150C for 45 minutes.
Chop potatoes and ½ of the onion into cubes. Place into a roasting tray with 2-3 garlic cloves. Drizzle olive oil over and sprigs of rosemary. Season with salt. Roast in an oven set at 200C for 45 minutes.
Finely shred ½ brown onion and the red cabbage. Splash oil into a pan, bring up to heat, add the cabbage, onion, capers and fry until softened. Season with freshly cracked pepper. Allow to simmer on a low heat for 10 minutes.
Serve the lamb rack with roasted potatoes and braised red cabbage.
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