Lamb with Beetroot and Pickles

To ensure the dish cooks evenly, divide the lamb, beetroot, and pickles into two equal parts and cook in two batches in a pan. Finally, bake everything together.
Cut the lamb into small pieces and cook in a hot pan with a little oil for 7–8 minutes. Add the diced pickles and drained beetroot, stirring for 2–3 minutes.
In a large bowl, blend the CREMIO cooking cream and mustard using a hand blender. Pour the mixture into a baking dish and mix well. Season with salt and black pepper, stir, and place sprigs of rosemary on top.
Bake in a preheated oven at 200°C (392°F) for 20 minutes.