Lamb, Beetroot and Red Ale

Lamb, Beetroot and Red Ale

Serves 4-6

Lamb:

Ingredients

  • 1 small leg of lamb, 1- 1 ½ kg
  • Seasoning
  • 2 tbsp fresh lemon thyme chopped
  • 2 tbsp fresh rosemary chopped
  • 200 ml of beer, ale or lager
  • 1 lemon, juice and zest
  • 1-2 cloves garlic
  • 1 tsp salt

How to do it

  1. Combine all ingredients for the lamb seasoning and rub the lamb with it.
  2. Let the lamb marinate for at least one hour.
  3. Cook the lamb on a barbeque or in a pre-heated oven at 150C until the core temperature is 62 degrees Celsius.
  4. Let the meat rest ten minutes before slicing.

 

Vegetables:

Ingredients

  • 1 kg rutabaga (swede)
  • 1 kg potatoes
  • 2 tbsp. fresh
  • rosemary chopped
  • 1 lemon, zest only
  • 3 cloves garlic chopped
  • 2 tbsp. olive oil
  • Salt

How to do it

  1. Peel and cut the rutabaga in 3×3 cm sized pieces.
  2. Cut potatoes in half.
  3. Cook in lightly salted water until done. Pour out the water.
  4. In a pan, fry the garlic, rosemary and lemon zest with a little salt.
  5. Add the potatoes and rutabaga.

Beetroots:

Ingredients

  • 2 beetroots
  • 3 tbsp. lemon juice

How to do it 

  1. Peel and grate the beetroots until very fine.
  2. Place in a bowl and add lemon juice.
  3. Give it a good stir using a spoon.

 

This recipe was made as part of the Åland – Part 2 episode.