Ingredients
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2
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lb
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lean lamb joint
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2
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crushed cloves garlic
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2
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lb
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cooked baby beetroot
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2
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tablespoons
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chopped fresh rosemary
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2
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tablespoons
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redcurrant jelly
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some
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salt and pepper
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1
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lb
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peeled shallots
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Gravy:
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1
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tablespoon
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flour
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2
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cups
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lamb stock
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some
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Irish Whiskey
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Posted by MayLoL on Nov 6, 2010
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Instructions
Preheat the oven to 180°C. Place the garlic and 3 oz beetroot into a food processor or blender and whizz together until nearly smooth. Stir in the rosemary and redcurrant jelly or Cumberland sauce.
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 roast for 1,5 hours.
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.
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