Preheat the oven to Gas mark 5, 190°C, 375°F.
To prepare the rosemary butter; in a small bowl mix all the ingredients together.
Place the joint on a chopping board, make several slits over the surface and season. Spread with the rosemary butter. Put the roasted vegetables in a medium non-stick roasting tin, add the oil and fresh thyme. Position the lamb on top of the vegetables and roast for 35-40 minutes (for medium) on the top shelf of the oven.
Meanwhile, cook the potatoes in a large pan of boiling water for 10-15 minutes and toss in a knob of any remaining herb butter.
Remove the lamb from the oven, transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes. Carve and serve with the gravy, roasted vegetables and potatoes.
1 x 350-400g (12-14oz) lean lamb mini roasting joint (we used lamb thick flank)
Salt and freshly milled black pepper
For the Rosemary Butter:
50g/2oz unsalted butter, softened
30ml/2tbsp freshly chopped rosemary leaves or 10ml/2tsp dried rosemary leaves
For the Roasted Vegetables:
200g/7oz Fluffy potatoes, washed and halved
1 red onion, skinned and cut into wedges
1 sweet pepper, cored, deseeded and cut into chunks
½ small butternut squash, peeled, deseeded and cut into cubes
1 courgette, roughly chopped or sliced
15ml/1tbsp sunflower oil
Few fresh thyme sprigs
Hot gravy, to serve
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"This brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."
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