Lamb Mini Roast with Anchovy, Mint and Lemon Dressing Lamb Mini Roast with Anchovy, Mint and Lemon Dressing

Lamb Mini Roast with Anchovy, Mint and Lemon Dressing

Try this roasted boneless lamb mini roast that is ideal for up to 3 people and served with a wonderful anchovy, mint and lemon dressing that works well with the flavour of the lamb and cooks in under an hour.

prep time
10 mins

cook time
40 minutes

serves
3 people

Ingredients

  • 400-450g/14oz-1lb lean mini lamb roasting joint (we used lamb topside)
  • Salt and freshly milled black pepper
  • 30ml/2tbsp extra virgin rapeseed or olive oil
  • For the Anchovy, Mint and Lemon Dressing

  • :Large bunch freshly chopped mint leaves, stalks removed
  • 10ml/2tsp sherry vinegar
  • 12 anchovy fillets in oil
  • 20ml/4tsp Dijon or wholegrain mustard
  • Juice of 1 lemon
  • 30ml/2tbsp honey

Method

  1. Preheat the oven to Gas mark 5, 190°C, 375°F.
  2. Place the joint on a chopping board, make several slits over the surface, season and drizzle with the oil.  Transfer to a roasting rack in a medium roasting tin and roast for 35-40 minutes (for medium).

  3. Meanwhile prepare the dressing; place all the dressing ingredients in a food processor or blender, season and whizz together until smooth. Transfer to a small bowl and set aside.

  4. Remove the lamb from the oven, transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes.

  5. Slice the lamb, arrange onto warm plates and drizzle over the dressing, serve with crushed new potatoes and seasonal vegetables.