Ingredients
- 1 x 350-400g lean lamb leg or shoulder mini roast
- 450g new potatoes, quartered
- 2 medium onions, peeled and cut into wedges
- 4 teaspoons oil
- 3 fresh bay leaves, torn
For the Warm Spice Mix:
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- Juice of 1 small orange
Method
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- Place the potatoes and onions in the base of a non-stick roasting tin. Drizzle with half the oil and sprinkle over the bay leaves.
- To prepare the warm spice mix, in a small bowl mix all the ingredients together with the remaining oil.
- Place the mini roast on a chopping board and make several slits over the surface then brush with the spice mix all over.
- Place on top of the potatoes and roast uncovered for 35-40 minutes (for medium). Cover the meat with foil if browning too quickly.
- Serve with the potatoes and seasonal vegetables.
Tips:
If time allows, marinate the joint in the spice mix for at least 2 hours or overnight in the fridge.