🍽️ Tender lamb steaks on braised cabbage

Name: Tender lamb steaks on braised cabbage
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Savoy cabbage; 4 tbsp olive oil; salt; 0.5 untreated lemon (zest and juice); 150 ml vegetable broth; 8 small lamb cutlets (approx. 80 g each); pepper; 1 tsp ras el hanout; chili flakes; 2 stalks mint; 150 g yogurt

480 kcal · 30 min · 4 servings

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Ingredients

600 g Savoy cabbage
4 tbsp olive oil
salt
0.5 untreated lemon (zest and juice)
150 ml vegetable broth
8 small lamb cutlets (approx. 80 g each)
pepper
1 tsp ras el hanout
chili flakes
2 stalks mint
150 g yogurt

Instructions

1. Wash the cabbage thoroughly under running water.
2. Remove the tough stems and cut the vegetable into bite-sized pieces.
3. Heat one tablespoon of oil in a large pan.
4. Sauté the cabbage pieces briefly until they are slightly translucent.
5. Season the cabbage with a pinch of salt.
6. Add a splash of lemon juice.
7. Deglaze the vegetables with the prepared broth.
8. Place the lid on the pan.
9. Let the cabbage cook for about ten minutes over medium heat.
10. Rinse the lamb meat briefly under cold water.
11. Pat the meat completely dry with kitchen paper.
12. Season the lamb with salt and black pepper.
13. Heat one tablespoon of oil in a non-stick pan.
14. Fry the lamb steaks for about one minute per side.
15. Remove the pan from the heat as soon as the meat is golden brown.
16. Mix the remaining oil with the spice blend Ras el Hanout.
17. Add the grated lemon zest to the oil mixture.
18. Stir in one to two tablespoons of lemon juice.
19. Add a pinch of chili flakes.
20. Drizzle the lamb steaks with the spiced oil.
21. Let the meat rest for a few minutes.
22. Wash the fresh mint under running water.
23. Shake the leaves dry.
24. Pick the mint leaves off the stems.
25. Set aside a few nice leaves for decoration.
26. Chop the rest of the mint finely.
27. Stir the chopped mint into the yogurt.
28. Season the yogurt sauce with lemon juice, salt, and pepper.
29. Taste the braised cabbage one more time.
30. Distribute the cabbage onto deep plates.
31. Place the lamb steaks on top of the cabbage.
32. Drizzle the meat with the mint-yogurt sauce.
33. Garnish the dish with the reserved mint leaves.
34. Serve the dish immediately while warm.

Nutrition per serving

kcal: 480
Protein: 36 g · Fett/Fat: 30 g · Carbs: 10 g