Buttermilk and Mint Lamb with Beets
- 1 cup buttermilk
- 2 Tbsp. finely grated ginger
- 3 garlic cloves, finely chopped, plus extra for roasting
- 4 sprigs rosemary, plus extra for roasting
- Juice and zest of 1 lemon
- Sea salt and freshly ground black pepper
- 1.7kg – 2kg free range leg of lamb with bone in
- 2 Tbsp. olive oil
- 50g butter
- 350g assorted heirloom beetroots, peeled and halved
- 6 small red onions, halved
- Fresh mint to serve
Combine the buttermilk, ginger, garlic, chopped rosemary, lemon zest and juice in a bowl and season to taste. Make incisions in the lamb at intervals. Rub the buttermilk mixture all over the lamb and into the incisions.
Place the lamb in a sealable bag with any excess marinade and chill overnight, allowing to marinate.
Preheat the oven to 180°C. Place the lamb in a Le Creuset 29cm Signature Oval Casserole. Halve 4 garlic cloves and insert them along with small sprigs of rosemary into the incisions in the lamb. Drizzle with olive oil and roast, basting occasionally with the pan juices, until cooked to your liking for 1 hour 45 minutes to 1 hour 55 minutes for medium-rare.
Add the beetroots and small red onions to the casserole after 45 minutes of cooking the lamb. Let them cook in the pan juices with the lamb until tender. Remove from the oven and set aside to rest. Serve warm with fresh mint.