Lamb Mini Roast with Citrus Baby Carrots and New Potatoes

This is a delicious all in one roast dinner using a lamb mini roast, baby carrots and new potatoes tossed in a citrus and herb mix. All ready in under an hour and fuss free.

Prep Time: 10 mins

Cook Time: 40 minutes

Serves: 3 people

Ingredients

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

  • For the citrus vegetables:

  • 2 tablespoons rapeseed or olive oil
  • 3 tablespoons freshly squeezed orange juice
  • Small bunch fresh thyme leaves
  • 4 garlic cloves, peeled and finely crushed
  • 2 teaspoons Chinese five-spice powder
  • 400g baby carrots, cleaned and trimmed
  • 400g baby new potatoes, halved
  • 3 tablespoons thick cut Seville orange marmalade, warmed
  • Extra thyme leaves, to garnish

Method

  1. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
  2. In a small bowl mix together the oil, orange juice, thyme, garlic and Chinese five-spice.
  3. Put the vegetables in a large non-stick roasting tin, season and spoon over half the citrus mixture. Lightly shake the pan to spread out and coat the vegetables.
  4. Place the joint on a chopping board, make several slits over the surface and season. Position the lamb on top of the vegetables and roast for 25-30 minutes.
  5. Remove from the oven, spoon the remaining citrus mixture around the vegetables and brush the marmalade over the joint and vegetables. Return to the oven and continue to cook for a further 10 minutes.
  6. Remove from the oven with the vegetables and transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes. Carve the lamb and serve with the vegetables.