Lamb Mini Roast with Rosemary Butter

This mini roast is a fantastic meal option for 2-3 people that is boneless,easy to carve and ready in under an hour. The lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a midweek meal.

Prep Time: 10 mins

Cook Time: 40 minutes

Serves: 3 people

Ingredients

  • 1 x 350-400g lean lamb mini roasting joint (we used lamb thick flank)

  • For the Rosemary Butter:

  • 50g unsalted butter, softened
  • 2 tablespoons freshly chopped rosemary leaves or 2 teaspoons dried rosemary leaves

  • For the Roasted Vegetables:

  • 1 x 350g pack prepared roasted vegetables
  • 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
  • 1 tablespoon sunflower oil
  • Few fresh thyme sprigs
  • 200g new potatoes, washed and halved
  • Hot gravy, to serve

Method

  1. Preheat the oven to 190°C,170°C Fan, Gas Mark 5.
  2. To prepare the rosemary butter; in a small bowl mix all the ingredients together.
  3. 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.
  4. 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.
  5. 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.

Tips:

If preferred use dried mixed herbs instead. Any left over butter is ideal for use on steaks or steamed vegetables.