Lamb Mini Roast with Citrus Baby Carrots and New Potatoes
- Prep in:
- 10 mins
- Cook in:
- 40 mins
- Serves:
- 2-3
| Per Serving | %RI |
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Method
- Preheat the oven to 190°C , 170°C Fan, Gas Mark 5
- In a small bowl mix together the oil, orange juice, thyme, garlic and Chinese 5 spice.
- Put the vegetables in a large non-stick roasting tin, season and spoon over half the citrus mixture. Lightly shake the pan to spread out and coat the vegetables.
- Place the joint on a chopping board, make several slits over the surface and season. Position the lamb on top of the vegetables and roast for 25-30 minutes
- Remove from the oven, spoon the remaining citrus mixture around the vegetables and brush the marmalade over the joint and vegetables. Return to the oven and continue to cook for a further 10 minutes.
- Remove from the oven with the vegetables and transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes. Carve the lamb and serve with the vegetables.
Ingredients
1 x 350-400g lean lamb mini roasting joint (thick flank or topside)
For the Citrus Vegetables:
2 tablespoons rapeseed or olive oil
3 tablespoons freshly squeezed orange juice
Small bunch fresh thyme leaves
4 garlic cloves, peeled and finely crushed
2 teaspoons Chinese 5 spice powder
400g baby carrots, cleaned and trimmed
400g baby new potatoes, halved
45ml thick cut Seville orange marmalade, warmed
Extra thyme leaves, to garnish
