- 6 cups thinly sliced red cabbage (about half of large head)
- 3/4 cup chopped onion
- 1/2 cup chopped peeled green apple
- 1/2 cup dry red wine
- 1/2 cup crème de
- 1 cinnamon stick
- 3 whole cloves
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons balsamic vinegar
- 2 tablespoons olive oil
- 1 1/2 pounds lamb neck bones
- 1 cup canned beef broth
- 1 cup canned low-salt chicken broth
- 2 1 1/2- to 1 3/4-pound racks of lamb
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
- 1 tablespoon chopped fresh basil
- Mix first 8 ingredients in heavy large Dutch oven. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, abut 35 minutes. Add vinegar. (Can be made 1 day ahead. Chill.)
- Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add bones and brown well, about 8 minutes. Add all broth; bring to boil. Reduce heat; simmer until liquid is reduced to 1/2 cup, about 6 minutes. Strain into small saucepan. Set sauce aside.
- Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle lamb with salt and pepper. Add to skillet; brown on all sides, about 8 minutes. Transfer lamb to baking sheet. Roast lamb to desired doneness, about 8 minutes for medium-rare. Place Lamb on work surface. Let stand 5 minutes.
- Meanwhile, rewarm cabbage, stirring often. Bring sauce to simmer. Remove sauce from heat; add butter and whisk just until melted. Mix in basil.
- Arrange cabbage on plates. Cut lamb between bones and arrange atop cabbage. Spoon sauce over lamb and serve.