Mustard Lamb Mini Roast with Aromatic Spices

Try this one-pan lamb mini roast coated in aromatic spices  then finished with olives, Feta cheese and chopped parsley. It's perfect for 2-3 people and on the table in under an hour.

Prep Time: 15 mins

Cook Time: 35 minutes

Serves: 3 people

Ingredients

  • 1 x 350-400g lean lamb mini roasting joint (we used thick flank)
  • 3 tablespoons rapeseed oil
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • ½ teaspoon dried chilli flakes
  • 1 large parsnip, peeled and cut into small cubes
  • 1 small butternut squash, peeled, deseeded and cut into small cubes (400g in weight)
  • 2 garlic cloves, peeled and finely chopped
  • 1 tablespoon Dijon mustard
  • 50g Kalamata olives, roughly chopped
  • 50g Feta cheese, crumbled
  • Freshly chopped flat-leaf parsley, to garnish

Method

  1. In a large bowl mix together the oil, turmeric, cumin and chilli flakes.  Add the vegetables and garlic.  Toss gently and spread onto the base of a medium non-stick roasting tin.  Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.

  2. Place the joint on a chopping board, make several slits over the surface and season. Brush with the mustard all over. Position the joint on top of the vegetables.

  3. Cook for 30-35 minutes. Remove from the oven, cover and leave to rest for 5-10 minutes.

  4. Slice the lamb and serve with the roasted vegetables scattered with the olives, Feta cheese and parsley.