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.
Ingredients
- 1 350-400g 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
- Preheat the oven to 190°C,170°C Fan, Gas Mark 5.
- To prepare the rosemary butter; in a small bowl mix all the ingredients together.
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.
- 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.
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.
If preferred use dried mixed herbs instead. Any left over butter is ideal for use on steaks or steamed vegetables.
Video
Nutrition
Each serving provides:
- Energy
- 489kcal
- Fat
- 28.5g
- Saturates
- 12.6g
- Carbs
- 26.9g
- Sugars
- 10.6g
- Fibre
- 6.6g
- Protein
- 32.3g
- Salt
- 0.6g
