I can’t remember where the inspiration for this recipe came from. I think it was Diana Henry, who, as far as I can recall, posted an Instagram picture from Iceland with a lamb leg cooked in rhubarb jam. Wherever the idea started, I’m sincerely grateful. The mixture of rhubarb and ginger is both tart and warming, which, when married with the earthy beetroot and starchy potato, is just fab.
INGREDIENTS - Serves 2
- 500g new potatoes, cut into 2cm dice
- 1 purple beetroot, peeled and cut into 2cm dice
- 1 golden beetroot, peeled and cut into 2cm dice
- 3 dried bay leaves
- 1 tablespoon olive oil
- 4 lamb chops
- 3 tablespoons rhubarb and ginger jam
- Sea salt flakes and coarsely ground black pepper
Preheat the oven to 220°C/200C fan/gas mark 7.
Put the potatoes, beetroot and bay leaves into a large roasting dish and toss with the oil and a generous pinch of salt and pepper. Roast for 30 minutes.
Meanwhile rub the lamb chops with the jam, covering the chops completely.
After the vegetables have roasted for 30 minutes, place the lamb chops on top and roast for a further 20 minutes. Remove the dish from the oven, cover it loosely and allow the meat to rest (still on top of everything is fine), for 5 minutes before serving.