Lamb loin with beetroot cranberry relish

Featured by Clearview in the International Wine Club.

Ingredients

Serves 4.
Preheat oven to 180 deg C
4 lamb loins, 140 gms to 190 gms each
4 tablespoons picked thyme
4 cloves garlic sliced
Trim the lamb loins of fat and any surface silver skin Paint each with a little olive oil and sprinkle with the thyme, sliced garlic salt and pepper. Heat pan to a moderate heat and lightly brown all of the loins on all sides, place loins on roasting dish and roast for 8 minutes, remove from oven and cover allow to rest for 4 minutes in warm place. Slice into 3 pieces and serve on top of mashed parsnip with beetroot relish.

Beetroot Cranberry Relish-
500gms Beetroot grated
200gms Onion thinly sliced
1/2 cup dried Cranberries
1Tbls Fresh Thyme
Pinch Chilli Flakes
1/2 Cup brown Sugar
1/4 Cup Balsamic Vinegar
Juice of 1 Orange Juice
4 tablespoons Cup Olive Oil
2 Tablespoons redcurrant jelly
1 sherry glass port
Salt & Fresh Black Pepper (to taste)

Instructions

Place all of the ingredients in a non-reactive saucepan apart from the port and red currant jelly and place over low heat. Stirring occasionally let the relish cook down for approximately 1 ½ hours until all the liquid has been absorbed and the relish has a nice sheen to it. Add port and redcurrant jelly and simmer for a further 5 minutes. Remove from the heat and store in jars, refrigerate until required.



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