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

Pulled Pork & Tomato Layered Potato Bake

Pulled Pork & Tomato Layered Potato Bake

Pulled Pork & Tomato Layered Potato Bake

Here's a clever way to use up leftovers from a weekend roast. Packed with hearty flavours and warming herbs and spices, it's a real mid-week treat. 

  • Prep in: 15 mins
  • Cook in: 25 mins
Creamy Cider Pork Chops with Sautéed Rosemary Potatoes

Creamy Cider Pork Chops with Sautéed Rosemary Potatoes

Creamy Cider Pork Chops with Sautéed Rosemary Potatoes

Indulge yourself with these deliciously creamy cider pork chops. Serve on a bed of sauteed rosemary potatoes for a fabulous mid-week meal.

  • Prep in: 10 mins
  • Cook in: 30 mins
Creamy new potato salad recipe

Creamy New Potato Salad

This potato salad is the perfect accompaniment for a barbecue, helping to make your meal just that bit tastier and healthier!

  • Prep in: 5 mins
  • Cook in: 15 mins
Corned Beef Hash Recipe

Potatoes With Corned Beef Hash

Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!

  • Prep in: 10 mins
  • Cook in: 30 mins
ADHB logo

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