BEETROOT LAMB ADOBO

Only use fresh bay leaves in the adobo. While you can mix the rub ingredients in the blender, Andrew and Jess believe the flavour is better if you use a mortar and pestle to pound the ingredients as it smashes rather than cuts the ingredients. The annatto powder, which is characteristic of a Batangueno-style adobo, is optional but adds a bright piquancy to the dish. It can be found at some Asian supermarkets or buy seeds online from Tio Pablo and grind to a powder before using. Traditionally pineapple vinegar would be used in the adobo but as it is unavailable here, at Nanam they use a sherry vinegar in its place.

Instructions

1.	FOR THE LAMB RUB
2.	Preheat the oven to 160°C.
3.	Smash the peppercorns, bay leaves and garlic to a rough paste in a mortar and pestle, add the salt and keep pounding until mostly smooth (or use a blender if you wish).
4.	Add the warmed oil and stir to combine, then set aside .
5.	Trim the rumps and remove any cartilage and set aside for the adobo beetroot sauce.
6.	Rub the lamb with the marinade, then marinate overnight in the fridge.
7.	Bring the meat to room temperature before roasting.
8.	Put the leek leaves in the bottom of an ovenproof pan (or use a piece of baking paper) along with extra bay leaves.
9.	Roast for 30 minutes or until the meat reaches 55°C and set aside to rest for 20 minutes.
10.	Turn up the oven to 200°C and cook for a further 5 minutes or until it reaches 62°C.
11.	Slice the meat and serve with the adobo sauce (see recipe page 106) and roasted vegetables such as baby carrots, rice or buttery crushed potatoes.
12.	ADOBO BEETROOT SAUCE
13.	Heat a little oil a medium saucepan and fry the lamb trimmings until golden brown.
14.	Add the butter, garlic, shallots and bay leaves and cook over a medium heat until fragrant, around 2-3 minutes, then add the annatto powder and cook for another minute.
15.	Add the water, dark soy sauce and beetroot and cook over a medium heat until the beetroot is half cooked, 10-15 minutes, then add the sherry vinegar, salt, and sugar.
16.	Cook for 5 minutes at a light simmer, without stirring.
17.	The sauce should be a dark red.
18.	Make a slurry with the toasted rice flour and 2 tablespoons water and add to thicken the sauce and give it a sheen.
19.	Remove and discard the lamb trimmings and bay leaves.
20.	Keep the beetroot wedges to serve with the lamb.
21.	Taste the sauce and add a splash more sherry vinegar or sugar if required.