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

You may also like

Summer Fruity Potato Salad Recipe

Potato & Fruit Summer Salad Recipe

Perfect for summer, this combines sweet and savoury into a tasty salad that will sit well on any BBQ table!

  • Prep in: 6 mins
  • Cook in: 10 mins
Spanish chicken, chorizo and potato one pot recipe

Low sat fat

High protein

High fibre

Chicken & Chorizo Potato One Pot Spanish Recipe

Whether you're hosting a dinner party or cooking for the family, this Spanish-inspired one-pot is a simple but delicious crowd-pleaser that won't disappoint.

  • Prep in: 15 mins
  • Cook in: 40 mins
Dauphinoise potatoes recipe

Quick and Easy Dauphinoise Potato recipe

Easy to make but no less delicious, dauphinoise potatoes are a creamy and crispy crowd pleaser, perfect for a cold winter night or an evening dinner party. Soft potatoes baked in rich cream and topped with golden cheese, this warming classic brings the taste of France to any kitchen table.

  • Prep in: 15 mins
  • Cook in: 25 mins
Gnocchi Marinara Recipe

Gnocchi with Marinara Sauce Recipe

Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.

  • Prep in: 20 mins
  • Cook in: 20 mins