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Lamb Mini Roast with Herb Butter, perfect midweek dinner for two.

Lamb Mini Roast with Herb Butter

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.

Time to prepare: 
10 minutes
Cooking time: 
40 minutes
Suitable for Halal cookery: 

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  • 1 x 350-400g (12-14oz) lamb mini roasting joint (we used thick flank)
  • Salt and freshly milled black pepper
  • For the Rosemary Butter:
  • 50g/2oz unsalted butter, softened
  • 30ml/2tbsp freshly chopped rosemary leaves or 10ml/2tsp dried rosemary leaves
Tip: If preferred use dried mixed herbs instead.
  1. Preheat the oven to Gas mark 5, 190°C, 375°F.
  2. To prepare the herb butter; in a small bowl mix all the ingredients together.
  3. .Place the joint on a chopping board, make several slits over the surface and season.  Spread with the rosemary butter. Transfer to a roasting rack in a medium roasting tin and roast for 35-40 minutes (for medium).
  4. 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 creamy sliced potatoes and seasonal vegetables.
Tip: If preferred use dried mixed herbs instead.