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Lamb Mini Roast with Rosemary Butter recipe from Simply Beef & Lamb

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.

Serves: 
2
Time to prepare: 
10 minutes
Cooking time: 
40 minutes
Suitable for Halal cookery: 

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Beef
Ingredients: 
  • 1 x 350-400g (12-14oz) lean lamb mini roasting joint (we used lamb 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
  • *For the Roasted Vegetables:
  • 1 x 350g/12oz pack prepared roasted vegetables OR
  • 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
  • 15ml/1tbsp sunflower oil
  • Few fresh thyme sprigs
  • 200g/7oz new potatoes, washed and halved
  • Hot gravy, to serve
Tips: 
If preferred use dried mixed herbs instead. Any left over butter is ideal for use on steaks or steamed vegetables.
Method: 
  1. Preheat the oven to Gas mark 5, 190°C, 375°F.
  2. To prepare the rosemary 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. 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.
  4. 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.
  5. 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.

 

Tips: 
If preferred use dried mixed herbs instead. Any left over butter is ideal for use on steaks or steamed vegetables.