BABY BEETROOTS WITH LAMB AND RED WINE 250g lamb backstrap fillet (eye of loin) 1 clove garlic, crushed 2 teaspoons chopped fresh rosemary 2 teaspoons seeded mustard 8 baby beetroots 1/2 cup red wine 1/2 cup chicken stock Preheat oven to 400°F. Combine lamb in a bowl with garlic, rosemary and mustard, set aside. Trim leaves from beetroots, leaving a few intact. Leave the root intact. Cook in a saucepan of boiling water for 15 minutes or until soft; drain, cool slightly. To peel them, rub your fingers over the skin so that it slips off the beetroot.

Meanwhile, heat a nonstick frying pan to medium, cook lamb for 2 minutes on each side or until browned. Remove from heat, transfer lamb to a baking dish. Pour wine into frying pan, return to heat, add stock, bring to boil. Pour stock over lamb, bake for 10 minutes (for rare) or until lamb is cooked the way you like it. Serve beetroots with sliced lamb and cooking liquid.

Serves 2.

NOTE: If you've only eaten vinegary canned beetroot, you won't believe a fresh beetroot is the same vegetable. Baby beetroot are never peeled before cooking; leave the root intact and trim the leaves, leaving about 4cm. If the leaves are young and fresh, they can be used too.

Per serving: 11.5g fat, 355 calories.

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