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BEETROOT AND ROSEMARY LAMB |
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Preparation time:
15 minutes
Cooking time:
Variable
Serves:
8
Calories:
400
(per serving)
Fat:
23
g (per serving)
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Ingredients
Cooking time, dependent on size of leg of lamb
1 Whole leg of Lamb
2 cloves of garlic, crushed
400g/20oz cooked beetroot
1 tbsp fresh rosemary, chopped
2 tbsp redcurrant jelly
salt & pepper
500g/1 ½ Ib baby onions peeled
150ml stock
Preheat the oven to 190C, 375F, Gas Mark 5
Roast the lamb in a roasting pan for 25 minutes per 500g/1 ½ Ib plus an extra 25 minutes.
Meanwhile, place the garlic and half the beetroot in a blender with the rosemary, redcurrant jelly and seasoning to taste. Blend for a few seconds until fairly smooth.
1 hour before the end of cooking time, place the remaining beetroot and baby onions around the lamb to cook. 20 minutes before the end of the cooking time, spread ¾ of the beetroot glaze over the lamb.
When cooked transfer the lamb and vegetables to a warmed serving plate. Place the roasting pan on the hob and stir in the stock, loosening any sediment from the bottom of the pan. Stir in the remaining glaze and simmer for 4 – 5 minutes to reduce and thicken slightly. Pour over the lamb and vegetables and serve.
When cooked transfer the lamb and vegetables to a warmed serving plate. Placethe roasting pan on the hob and stir in the stock, loosening any sediment from the bottom of the pan. Stir in the remaining glaze and simmer for 4-5 minutes to reduce and thicken slightly.Pour over the lamb and vegetables and garnish with sprigs of fresh rosemary.
Nutrition Info (per serving)
402 calories
23 g fat
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