Roast Lamb with Rosemary, Shallots and Beetroot
A twist on the traditional roast leg of lamb with roasted beetroot and shallots.
1 hour 30 minutes
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- Place the garlic and 75g beetroot into a food processor or blender and whizz together until nearly smooth. Stir in the rosemary and redcurrant jelly or Cumberland sauce. Cover and set aside.
- Place the lamb joint onto a chopping board. Make several incisions over the surface of the joint. Position a metal rack over a large non-stick roasting tin and add the joint. Season and open roast for the preferred calculated cooking time.
- During the last 40 minutes before the end of cooking add the remaining beetroot with the shallots in the base of the roasting tin, remove the rack and position the joint on top of the vegetables.
- 20 minutes before the end of the cooking time remove the joint and brush the reserved beetroot and garlic mixture over the lamb and return to the oven.
- When the lamb is cooked, transfer to a warm platter with the vegetables and keep warm.
- Meanwhile, make the gravy: Spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich sediment.
- Add the remaining stock, Port, Madeira or sherry and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes or until reduced to a well-flavoured gravy. Strain if required.
- Serve with roast potatoes and a mixture of seasonal sautéed wild mushrooms and marrow.