Lamb Loin with Red Cabbage Sauerkraut, Orange, Brussels & Pomegranate Recipe

Preheat the oven to 200C.

Season the lamb on all sides with salt and pepper. Heat a splash of olive oil in a large, oven-safe pan over medium heat. Add lamb, fat-side down, and sear until browned, about 3-4 minutes per side. Remove lamb from the pan and set aside.

In the same pan, sauté the shredded red cabbage over medium heat until softened.

Add the sauerkraut, orange zest, and half of the orange juice. Stir well to combine.

Nestle the seared lamb rack into the bed of sauerkraut and cabbage. Transfer pan to preheated oven and roast until lamb reaches desired doneness (about 20 minutes for medium-rare).

While the lamb is roasting, chop the Brussels sprouts in half removing and discarding their outer layer and toss them with olive oil, salt and pepper to taste. Roast alongside the lamb in the oven for the last 15-20 minutes of cooking time.

Remove lamb and let rest for ten minutes. Add the remaining orange juice, seeds from the pomegranate and stir the cabbage mixture well.

Carve the lamb and serve over a bed of red cabbage and sauerkraut, the roasted Brussels sprouts, a sprinkle of pomegranate seeds and a few peeled orange segments if you fancy.