Mini Lamb Joints with Pomegranate, Coriander and Cinnamon Butter

This dish is a perfect roast for during the week as it only takes half an hour and is easy to carve.  It's brushed with pomegranate juice or molasses and coated in a prepared coriander and cinnamon butter.  It's worth a try.

Prep Time: 20 mins

Cook Time: 30 minutes

Serves: 6 people

To Cook Medium: 20 minutes (medium)

To Cook Well Done: 30 minutes (well done)

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 4 x 250-350g mini roast lamb silverside or topside joints
  • 2 teaspoons rapeseed or olive oil
  • 150ml pure pomegranate juice or 4 tablespoons pomegranate molasses (available at larger supermarkets)

  • For the Coriander and Cinnamon Butter:

  • 75g unsalted butter, softened
  • 1 tablespoon ground cinnamon
  • 1-2 tablespoons freshly chopped coriander

Method

  1. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
  2. To prepare the coriander and cinnamon butter; in a small bowl mix all the ingredients together.
  3. Place the joint on a chopping board and make several slits over the surface of the joint.  Season and sear the joints for 3-4 minutes on each side in a hot pan with the oil. Transfer to a large non-stick roasting tray and brush with the pomegranate juice or molasses.
  4. Spread the spiced butter over the surface of the portions and roast according to your preference, basting occasionally. Cover with foil if browning too quickly.
  5. Transfer the lamb to a warm plate, cover with foil and leave to rest for 5-10 minutes.
  6. Slice the lamb and serve with any meat juices from the pan and seasonal vegetables.