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

Chaat Masala Spicy Street Snacks from India

Chaat Masala Spicy Street Snacks from India 

Chaat Masala Spicy Street Snacks from India Recipe

Chaat Masala is a spice powder mix traditionally used in Indian cuisine. By combining these delicious flavours with prawns, courgette and potatoes it makes for a delicious supper dish.

  • Prep in: 10 mins
  • Cook in: 10 mins
Healthy seed-crusted fish & chips

Healthy seed-crusted fish & chips

Healthy Seed-crusted Fish & Chips

Make fish and chips your own with this healthy twist on a British classic. The perfectly roasted potatoes with the seeded sea bream fillets are a match made in heaven, making them a great mid-week meal option. Serve with refreshing lemon mayonnaise for that impressive, yet hassle-free gourmet finish.

  • Prep in: 10 mins
  • Cook in: 30 mins
Flamenco potatoes pork tenderloin recipe

Spanish Flamenco potatoes with pork roast

These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.

  • Prep in: 5 mins
  • Cook in: 25 mins
St. Patrick’s Day Potato, Bacon & Cabbage Gratin

St. Patrick’s Day Potato, Bacon & Cabbage Gratin

St. Patrick’s Day Potato, Bacon & Cabbage Gratin

Celebrate St Patrick’s day with family and friends in true style. Cook up a storm with this modern twist on traditional ingredients.

  • Prep in: 10 mins
  • Cook in: 25 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union