Lamb Mini Roast with Rosemary Butter

Lamb rosemary mini roast recipe
Prep in Prep in:
10 mins
Cook in Cook in:
40 mins
Serves Serves:
2
Per Serving %RI

Method

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.

For more #miniroast ideas from Simply Beef & Lamb, click here.

Ingredients

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

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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