Lamb Leg with Split Pea Puree and Braised Red Cabbage

This delicious lamb dish combines tender, aromatic flavors with the rich, creamy texture of a split pea puree and the tangy sweetness of red cabbage. The lamb is prepared with a fragrant blend of fresh herbs, garlic, and prunes, then slow-cooked until melt-in-your-mouth perfect. The cabbage is braised in red wine and honey, which helps develop a deep, complex flavor profile. The dish offers an exquisite balance of textures: the lamb is juicy, the pea puree is smooth, and the cabbage retains a slight crunch. This recipe is perfect for a festive gathering or a special family dinner, offering plenty of opportunities for advance preparation, so you can enjoy more time with your guests. The dish is a feast for the senses, combining visual appeal with an enticing aroma and delectable taste. It pairs wonderfully with a robust red wine and makes for a beautifully plated meal. Perfect as a centerpiece at your next holiday meal, your family and guests will remember this culinary treat. As an added benefit, the leftovers, if any, make equally delightful meals the next day.

Ingredients

Main Ingredients:

2.5 - 3 kg lamb leg
150 g dried prunes
20 g garlic
10 g fresh thyme
10 g fresh rosemary
Salt
Pepper
800 g split peas
180 g fresh Rasa cheese
1.5 kg red cabbage
150 g sugar
0.75 l dry red wine
4 cinnamon sticks
Ground cloves
Cardamom
80 g honey
0.1 ml balsamic vinegar

Preparation Time

Total time: 10.5 hours
- Preparation Time: 30 minutes
- Cooking Time: 10 hours

Step-by-Step Instructions

Prepare the Lamb: Debone the lamb leg and season generously with salt and pepper on both sides. Chop thyme and rosemary finely and sprinkle inside the lamb leg.
Add Aromatics: Slice prunes and garlic into thin strips and distribute evenly inside the lamb leg.
Roll and Wrap: Roll the lamb into a tight cylinder, wrapping it first with plastic wrap and then with foil to seal in the flavors.
Slow Cook the Lamb: Preheat the oven to 80°C (176°F) and roast the lamb for approximately 8-10 hours until tender.
Prepare Split Peas: Bring water to a boil and add the split peas. When they are almost cooked, add salt.
Blend Peas: Once soft, strain the peas, and place them in a blender. Add fresh cheese and additional salt to taste, blending until a smooth puree forms.
Prepare Cabbage: Thinly slice the red cabbage. In a pot, melt sugar into a caramel, then add red wine and simmer for 4 minutes. Add cabbage, remaining spices, and cover.
Braise Cabbage: Cook over medium heat, stirring occasionally, for about 1.5 hours until tender.
Sweeten and Spice Cabbage: Add honey and more spices as needed, uncovering the pot. Increase heat to caramelize the cabbage, reducing the liquid until ready.
Finish Lamb: Unwrap the lamb from foil and plastic, and place in a 220°C (428°F) oven to crisp the exterior for 6 minutes.
Slice and Serve: Cut the lamb into slices and serve with the cabbage and pea puree as sides.
Tips for a Special Meal: This dish is perfect for Christmas or other festive occasions, allowing family and friends to savor the flavors and extend their dining experience with leisurely conversations.

Tips

Substitutions: Use lentils as an alternative to split peas for a different texture.
Cooking Techniques: Ensure the lamb is wrapped tightly to maintain moisture.
Flavor Enhancements: A splash of balsamic vinegar adds depth to the cabbage.

Nutritions

Calories: Approximately 450 per serving
Protein: 30g
Fats: 18g
Carbohydrates: 40g

Variations

Substitute lamb with beef or chicken for a leaner option.
Add chili flakes to the cabbage for a spicy kick.
Use goat cheese instead of Rasa cheese for a stronger flavor.

Serving Suggestions

Pair with crusty bread to mop up sauces.
Serve with roasted root vegetables for additional texture.
Garnish with fresh herbs for added visual appeal and flavor.

Best Places

The Fat Duck - Renowned for its innovative, experimental dishes. Location: Bray, Berkshire, England.
Noma - Celebrated for its inventive New Nordic cuisine. Location: Refshalevej 96, 1432 København, Denmark.
El Celler de Can Roca - Known for its creativity and precision. Location: Can Sunyer 48, 17007 Girona, Spain.
Le Meurice - Offers refined French dishes with seasonal ingredients. Location: 228 Rue de Rivoli, 75001 Paris, France.
Osteria Francescana - A fusion of Italian tradition and modernity. Location: Via Stella, 22, 41121 Modena MO, Italy.
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Mugaritz - A focus on sensory experiences and avant-garde techniques. Location: Aldura Aldea, 20, 20100 Errenteria, Gipuzkoa, Spain.
Mirazur - Mediterranean-inspired dishes with a modern twist. Location: 30 Ave. Aristide Briand, 06500 Menton, France.
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