Roast Lamb with Spiced Red Cabbage
| Yield: | 1 Servings |
| Categories: |
| CABBAGE | ||
| 6 | c | Thinly sliced red cabbage; (about half of large head) |
| 3/4 | c | Chopped onion |
| 1/2 | c | Chopped peeled green apple |
| 1/2 | c | Dry red wine |
| 1/2 | c | Cr?me de cassis |
| 1 | Cinnamon stick | |
| 3 | Whole cloves | |
| 1 1/2 | ts | Sugar |
| 1 1/2 | ts | Balsamic vinegar |
| LAMB | ||
| 2 | tb | Olive oil |
| 1 1/2 | lb | Lamb neck bones |
| 1 | c | Canned beef broth |
| 1 | c | Canned low-salt chicken broth |
| 2 | Racks of lamb; 1-1/2- to 1 3/4-pound | |
| 1/4 | c | (1/2 stick) chilled unsalted butter; cut into pieces |
| 1 | tb | Chopped fresh basil |
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