Lamb Mini Roast with Herb Butter Lamb Mini Roast with Herb Butter

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.

prep time
10 mins

cook time
40 minutes

3 people


  • 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


  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.