Method

• 1.
  For the brine, place all ingredients in a heavy-based saucepan with 3L water and bring to the boil over high heat. Remove from heat and strain through a fine-meshed sieve, discarding solids. Store in the fridge. Do not use until completely cooled.
• 2.
  Place lamb in a large non-reactive container, pour over enough brine to cover, then cover with plastic wrap and refrigerate overnight.
• 3.
  Remove lamb from container and pat dry with paper towel. Discard brine.
• 4.
  Preheat oven to 130°C/110°C fan-forced.
• 5.
  Place lamb in a casserole with the garlic, rosemary and stock. Cover and roast for 4 hours, or until meat is falling off the bone.
• 6.
  Meanwhile for the roasted beetroot, place two cross-sections of doubled sheets of foil on a work surface. Arrange large beetroot on top of one, and baby beetroot on the other. Season with salt flakes and freshly ground black pepper and bring foil edges together. Pour over white wine vinegar, then secure edges together to make two parcels.
• 7.
  Roast beetroot alongside lamb for 4 hours, or until tender, then remove from oven and set aside to cool.
• 8.
  Remove lamb from oven, transfer to a baking tray and rest, uncovered, while you peel the beetroot.
• 9.
  Wearing rubber gloves if desired (to avoid staining your hands), peel beetroot. Cut large beetroot into thick wedges and halve baby beetroot.
• 10.
  Switch oven to grill function and set to a high heat. Return lamb to oven and grill, uncovered, for 5-8 minutes, until golden brown and crisp.
• 11.
  Meanwhile, for the mint salsa, whiz mint, parsley, grapeseed oil and garlic in a food processor until smooth. Transfer to a bowl, stir in chardonnay vinegar and season with salt flakes and freshly ground black pepper.
• 12.
  Transfer lamb to a serving platter. Toss beetroot through olive oil and balsamic vinegar, then arrange around lamb. Spoon mint salsa over lamb to serve.