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
serves
3 people
Ingredients
- 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
Method
- Preheat the oven to Gas mark 5, 190°C, 375°F.
- To prepare the herb butter; in a small bowl mix all the ingredients together.
- .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).
- 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.
Tips:
Tip: If preferred use dried mixed herbs instead.Nutrition: Per Serving
Energy (KJ)
1361
Energy (kcal)
327
Fat (g)
22.9
Saturates (g)
12.0
Carbohydrate (g)
1.4
Sugars (g)
0.1
Fibre (g)
1.3
Protein (g)
28.7
Salt (g)
0.6
