Roasted Lamb Backstrap with Beetroot Jue

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I had a school assignment to do involving food tech, we had to cook one thing of our choice in under 100 minutes. I decided to cook this, roasted lamb backstrap with carrots, asparagus, parsnip puree and a beetroot jue. Now I know you might be wondering what a beetroot jue is, so I’ll tell you. A normal jue is stock and usually red wine reduced down to 1/10 of the original volume, but we weren’t allowed to cook with alcohol on school grounds, so I used beetroot juice instead.

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When you add the beetroot juice to the stock and reduce it down, it concentrates not only the flavour but the colour to. It has a dark, vibrant purple-ly red colour after being reduced, and the flavour bursts in your mouth. When you pair the slight sweetness and earthy flavour of the beetroot with the strong saltiness of the stock you get an amazingly complex flavour, yet only using two simple ingredients. To make the beetroot jus, you just add two diced beetroots to 1 cup of beef or lamb stock. That’s it! Pair it up with any red meat for a stunning sauce.


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