This recipe first appeared in Woman’s Day.
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Ingredients
Beetroot and cranberry chutney
Method
1.In a small bowl, combine mustard, rosemary, anchovy and zest. Mix well and season with salt and pepper.
2.Massage mustard mix into the lamb. Place in a dish, cover with cling film and marinate in the refrigerator (preferably overnight).
3.Preheat oven to 190°C. Place lamb cut-side up on a rack over a roasting tray.
4.Bake for 15 minutes. Turn lamb over and continue to roast for another 15-20 minutes or until cooked to your liking.
5.Rest in a warm place, covered, for 10-15 minutes before carving.
6.Slice and place on a platter. Pour over the resting juices and serve with beetroot chutney.
Beetroot and cranberry chutney
7.Sterilise 2 x 250ml jam jars and keep warm in the oven.
8.Place all the ingredients in a saucepan. Bring to the boil and simmer gently for 20 minutes or until the chutney has thickened and is a jammy consistency.
