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Ingredients

2 cups dry red wine
2/3 cup caster sugar
1 cinnamon stick
4 whole cloves
2 tablespoons extra virgin olive oil
2.2kg leg of lamb
12 baby beetroot, washed
6 pickling onions, peeled, halved
1 bulb garlic, halved crossways
1 orange, thickly sliced
2 fresh rosemary sprigs
Rosemary sprigs, to serve
Mashed potato, to serve
Steamed green beans, to serve

Method

Step 1 Combine wine, sugar, cinnamon, star anise and cloves in a small saucepan over medium-high heat. Cook, stirring, until sugar dissolves. Bring to the boil. Boil for 10 to 15 minutes or until mixture thickens slightly. Remove from the heat. Stand for 5 minutes.
Step 2 Preheat oven to 180C/160C fan-forced. Drizzle oil over base of a large roasting pan. Add lamb. Brush lamb with 1⁄4 of the mulled wine mixture. Season with salt and pepper. Roast for 1 hour, brushing lamb with half the remaining mulled wine mixture halfway during cooking.
Step 3 Trim beetroot, leaving 4cm of stems attached. Add beetroot, onion, garlic, orange and rosemary to pan. Roast for 45 minutes, brushing lamb with remaining mulled wine mixture halfway during cooking, until cooked. Cover loosely with foil. Rest for 10 minutes.
Step 4 Serve lamb with vegetables, mashed potato, beans and pan juices.

Mulled wine glazed roast lamb

How to make Mulled wine glazed roast lamb

Ingredients

Method