Lamb Mini Roast with Citrus Baby Carrots and New Potatoes Lamb Mini Roast with Citrus Baby Carrots and New Potatoes

Lamb Mini Roast with Citrus Baby Carrots and New Potatoes

This is a delicious all in one roast dinner using a lamb mini roast, baby carrots and new potatoes tossed in a citrus and herb mix. All ready in under an hour and fuss free.

prep time
10 mins

cook time
40 minutes

serves
3 people

Ingredients

  • 1 x 350-400g (12-14oz) lean lamb mini roasting joint (thick flank or topside)
  • Salt and freshly milled black pepper
  • For the Citrus Vegetables

  • :30ml/2tbsp rapeseed or olive oil
  • 45ml/3tbsp freshly squeezed orange juice
  • Small bunch fresh thyme leaves
  • 4 garlic cloves, peeled and finely crushed
  • 10ml/2tsp Chinese 5 spice powder
  • 400g/14oz baby carrots, cleaned and trimmed
  • 400g/14oz baby new potatoes, halved
  • 45ml/3tbsp thick cut Seville orange marmalade, warmed
  • Extra thyme leaves, to garnish

Method

  1. Preheat the oven to Gas mark 5, 190°C, 375°F.
  1. In a small bowl mix together the oil, orange juice, thyme, garlic and Chinese 5 spice.
  1. Put the vegetables in a large non-stick roasting tin, season and spoon over half the citrus mixture. Lightly shake the pan to spread out and coat the vegetables.
  1. Place the joint on a chopping board, make several slits over the surface and season. Position the lamb on top of the vegetables and roast for 25-30 minutes.
  1. Remove from the oven, spoon the remaining citrus mixture around the vegetables and brush the marmalade over the joint and vegetables. Return to the oven and continue to cook for a further 10 minutes.
  1. Remove from the oven with the vegetables and transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes. Carve the lamb and serve with the vegetables.