Lamb Mini Roast with Citrus Baby Carrots and New Potatoes

Prep in Prep in:
10 mins
Cook in Cook in:
40 mins
Serves Serves:
3
Per Serving %RI

Method

Preheat the oven to Gas mark 5, 190°C, 375°F.
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 (12-14oz) lean lamb mini roasting joint (thick flank or topside)

Salt and freshly milled black pepper

For the Citrus Vegetables:

30ml/2tbsp rapeseed or olive oil

45ml/3tbsp freshly squeezed orange juice

Small bunch fresh thyme leaves

4 garlic cloves, peeled and finely crushed

10ml/2tsp Chinese 5 spice powder

400g/14oz baby carrots, cleaned and trimmed

400g/14oz baby new potatoes, halved

45ml/3tbsp thick cut Seville orange marmalade, warmed

Extra thyme leaves, to garnish

1 x 350-400g (12-14oz) lean lamb mini roasting joint (thick flank or topside) Salt and freshly milled black pepper For the Citrus Vegetables: 30ml/2tbsp rapeseed or olive oil 45ml/3tbsp freshly squeezed orange juice Small bunch fresh thyme leaves 4 garlic cloves, peeled and finely crushed 10ml/2tsp Chinese 5 spice powder 400g/14oz baby carrots, cleaned and trimmed 400g/14oz baby new potatoes, halved 45ml/3tbsp thick cut Seville orange marmalade, warmed Extra thyme leaves, to garnish

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