Sunday, 29th July 2012The lamb is simply seasoned and grilled, hot, with rosemary for a few minutes each side.
The red cabbage is a special kind with a pointed shape, that you don't seem to get in England. It's called Spitzkohl in Germany, and is quite tender when you remove the core. I cooked it with onion in butter for 10 or 15 minutes and added some beer vinegar and sugar after it has started to soften.
The pseudo-chips are actually boiled for a few minutes and then roasted in the oven in a mix of oil and butter. I've tried to do them this way before and the problem is they need more time than I expect. These were better than the last lot, but could still have done with another 5 or 10 minutes of cooking to brown properly.