Lamb Mini Roast with Mango Chutney Lamb Mini Roast with Mango Chutney

Lamb Mini Roast with Mango Chutney

prep time
10 mins

cook time
40 minutes

serves
3 people

Ingredients

  • 1 x 350-400g/12oz-14oz lamb mini roasting joint (we used topside)
  • Salt and freshly milled black pepper
  • 30ml/2tbsp prepared mango chutney of your choice
  • For the Rice

  • :175g/6oz packet dried, chilled, frozen rice or plain rice of your choice
  • 1 vegetable stock cube, crumbled
  • For the Vegetables

  • :175g/6oz fresh, frozen or canned peas
  • 100g/4oz fresh, frozen or canned sweet corn
  • Mini poppadoms or naan bread and extra mango chutney, to serve

Method

  1. Preheat the oven to Gas mark 5, 190°C, 375°F.
  2. Place the joint on a chopping board and make several slits over the surface and season.  Place in a medium non-stick roasting tin and roast for 25-30 minutes.
  3. Remove the joint from the oven, brush with the mango chutney and return to the oven to cook for a further 10 minutes.
  4. Meanwhile, cook the rice according to the packet instructions.  If using plain dried rice cook according to the packet instructions and add a vegetable stock cube to the boiling water.  During the last 5 minutes of the cooking time add the vegetables to the rice.  Stir gently.
  5. Remove the lamb from the oven, transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes.
  6. Carve the lamb and serve with the vegetable rice, mini poppadoms or naan bread and extra mango chutney.