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Beetroot and Rosemary Baked Lamb

ingredients

serves: 8
1 whole leg of lamb
2 cloves garlic, crushed
2 x 200 g punnets cooked beetroot
1 tbsp fresh rosemary, chopped
2 tbsp redcurrant jelly
salt and freshly ground black pepper
500 g bag baby onions, peeled
150 ml stock
sprigs of fresh rosemary to garnish

method

1. Preheat the oven to 190°C, 375°F, Gas Mark 5.

2. Roast the lamb in a roasting pan for 25 minutes per 500 g plus an extra 25 minutes.

3. Meanwhile, place the garlic, half a punnet of beetroot in a blender or food processor with the rosemary, redcurrant jelly and seasoning to taste.

4. Blend for a few seconds until fairly smooth.

5. One hour before the end of the cooking time, place the remaining beetroot and baby onions around the lamb to cook.

6. 20 minutes before the end of the cooking time, spread 3/4 of the beetroot glaze over the lamb.

7. When cooked transfer the lamb and vegetables to a warmed serving plate.

8. Place the roasting pan on the hob and stir in the stock, loosening any sediment from the bottom of the pan.

9. Stir in the remaining glaze and simmer for 4 - 5 minutes to reduce and thicken slightly.

10. Pour over the lamb and vegetables and garnish with sprigs of fresh rosemary.

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