Lamb Mini Roast with Citrus Baby Carrots and New Potatoes

Prep in Prep in:
10 mins
Cook in Cook in:
40 mins
Serves Serves:
2-3
Per Serving %RI

Method

  1. Preheat the oven to 190°C , 170°C Fan, Gas Mark 5
  2. In a small bowl mix together the oil, orange juice, thyme, garlic and Chinese 5 spice.
  3. 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.
  4. 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
  5. 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.
  6. 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

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

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