Lamb Mini Roast with Garlic and Rosemary

Name: Lamb Mini Roast with Garlic and Rosemary
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3
Cuisine: European
Ingredients: 1 x 350-400g lean lamb mini roasting joint (we used lamb thick flank); 50g unsalted butter, softened; 2 garlic cloves, peeled and finely chopped; 2 tablespoons freshly chopped rosemary leaves or 2 teaspoons dried rosemary leaves; Seasonal vegetables; Gravy

This delicious midweek lamb mini roast is spread with a delicious herb butter made with freshly chopped rosemary and is perfect for 2-3 people and is on the table in under an hour.

prep time
10 mins

cook time
40 minutes

serves
3 people

Energy
322kcal
Fat
26g
Saturates
15g
Carbs
1.4g
Sugars
0.5g
Fibre
1g
Protein
19.5g
Salt
0.2g

Ingredients

1 x 350-400g lean lamb mini roasting joint (we used lamb thick flank)
For the Rosemary and Garlic Herb Butter:
50g unsalted butter, softened
2 garlic cloves, peeled and finely chopped
2 tablespoons freshly chopped rosemary leaves or 2 teaspoons dried rosemary leaves
To serve:
Seasonal vegetables
Gravy

Method

Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
To prepare the herb butter; in a small bowl mix all the ingredients together.
Place the joint on a chopping board, make several slashes over the surface of the lamb, season and spread with the rosemary butter. Transfer to a roasting rack in a medium roasting tin, lined with foil and roast for 35-40 minutes (for medium).
Remove the lamb from the oven, transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes. Slice and serve with seasonal vegetables and gravy.

Tips:

If preferred replace the dried rosemary with dried mixed herbs. Wrap any remaining herb butter in cling film, refrigerate and use to spread over lamb joints before roasting or on top of cooked steaks.