Lamb Recipes, Roast Leg of Lamb with Rosemary and Shallots.Another Lamb Recipe variation. If you've tried the other Leg of Lamb Recipes you might as well go the whole way and sample this one as well. Roast Leg of Lamb with Rosemary and Shallots Preparation time less than 30 mins Cooking time 1 to 2 hours Ingredients 2 cloves garlic, peeled and crushed 2 x 400g packs cooked baby beetroot (not in vinegar), halved or quartered 2 tbsp fresh rosemary, chopped 2 tbsp redcurrant jelly 900g/2lb lean lamb joint salt and freshly ground black pepper 450g/1lb shallots, peeled and left whole For the gravy 1 tbsp plain flour 300ml/½ pint lamb stock, hot dash Irish Whiskey extra sprigs fresh rosemary, to garnish Method 1. Preheat the oven to 180C/350F/Gas 4. Place the garlic and 75g/3oz 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 roast for 1¼ to 1½ 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. 20 minutes before the end of the cooking time remove the joint and brush the reserved beetroot and garlic mixture over the lamb.
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