Rolled lamb breast in spiced broth

1.Melt butter in a large frying pan over medium heat. Add onion and sauté until soft (5-6 minutes). Add breadcrumbs, almonds, herbs and ground cinnamon, stir to combine and season to taste. Remove from heat and set aside to cool.

2.Preheat oven to 150C. Place breasts skin-side down on a work surface and spread over cooled stuffing evenly. Starting at the longest sides roll up each breast and tie securely at 5cm intervals with kitchen string.

3.Heat olive oil in a large heavy-based casserole over high heat. Add one lamb breast and cook, turning frequently until golden brown (5-6 minutes). Remove and repeat with remaining lamb. Return lamb to casserole with chicken stock and spices, bring to a simmer, cover, transfer to oven and cook until lamb is tender (2½ -3 hours).

4.Meanwhile, for sautéed red cabbage, heat butter over medium heat until just foaming. Add cabbage and cook, stirring occasionally, until wilted and tender (8-10 minutes). Season to taste.

5.Remove string from lamb, thickly slice and serve immediately with sautéed red cabbage.