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Slow Roasted Lamb with Beetroot
- 2kg lamb leg
- 1 onion, peeled and chopped
- 3 garlic cloves
- 1 chilli
- 3 Tbs cumin seeds
- 15g fresh mint
- 30g fresh parsley
- 1 lemon, zested
- Salt and pepper to taste
- 500ml Clover Krush Apple juice
- 700g baby beetroot, peeled
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Preheat oven to 200C.
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In a food processor, combine onion, garlic, cumin seeds, mint, parsley, lemon zest, salt and pepper. Add just enough apple juice to blend to a smooth paste.
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Place the lamb into a roasting tin, then spread the marinade all over the surface of the lamb.
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Place the beetroot in the roasting tray around the lamb, then pour in the remaining apple juice.
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Place into the oven and roast for 30 minutes, then turn down the heat to 160C and roast for a further 2 hours.
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Remove from the oven, cover with foil and leave to rest for 30 minutes before slicing and serving.
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Serve with chargrilled courgettes.
