Roast Lamb with Rosemary, Shallots and Beetroot | Recipe | Simply Beef & Lamb
A twist on the traditional roast leg of lamb with roasted beetroot and shallots.
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Ingredients
- 1 x 900g-1.3kg lean lamb leg joint
- 2 garlic cloves, peeled and crushed
- 2 x 400g packs cooked baby beetroot (not in vinegar), halved or quartered
- 2 tablespoons freshly chopped rosemary
- 2 tablespoons redcurrant jelly or Cumberland sauce
- 450g shallots, peeled and left whole
- 1 tablespoon plain flour
- 300ml good, hot lamb stock
- Dash Port, Madeira or sherry
- Extra sprigs fresh rosemary, to garnish
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