Roast lamb, with rosti, greens and a red wine sauce

I roasted the lamb (mini leg joint) with garlic and rosemary. Altho' I copied a recipe that said to insert the lamb into the meat, by making small cuts. The short length of time this joint needs is not enough to caramelise or sweeten the garlic enough, so it tasted too raw for me.

The rosti I made because we had celeriac, potatoes and jerusalem artichokes ( i prefer the french name - topinambour - its slightly shorter, tho not much - than the english). I grated each of these and fried slowly in butter and olive oil.

I placed the rosti on a bed of spring greens which had just been steamed.

The sauce was a very last minute thing, and really not quite what I wanted! I put some red wine and some redcurrant jelly into the roasting pan, picked up all the meat juices, then reduced to a sauce. It was tasty - but rich - and with the slight rawness of the garlic - it all didn't quite sing.

Still - tasty enough.