Lamb Mini Roast with Miso Glaze (1) Lamb Mini Roast with Miso Glaze (1)

Lamb Mini Roast with Miso Glaze (1)

A Korean-inspired lamb mini roast recipe glazed with honey, miso paste and rice wine vinegar served with tossed vegetable egg noodles. A great midweek meal option.

prep time
20 mins

cook time
30 minutes

3 people


  • 1 x 350-400g lean lamb mini roasting joint
  • 200g prepared egg noodles
  • For the Miso Glaze:
  • 1 small jar prepared miso paste
  • 4 tablespoons Japanese rice wine, sherry or water
  • 4 teaspoons runny honey
  • For the Vegetables:
  • 1 large courgette, roughly chopped
  • 2 red peppers, cored, seeded and roughly chopped
  • 2 yellow peppers, cored, seeded and roughly chopped
  • 2 small onions, peeled and roughly sliced
  • 2 garlic cloves, peeled and finely chopped
  • 2 tablespoons rapeseed oil


  1. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
  2. In a small bowl mix together the miso paste, rice wine, sherry or water and honey.  Set aside.
  3. Arrange the vegetables in a large non-stick roasting tin, season and drizzle with oil.  Lightly shake the pan to coat the vegetables in the oil.
  4. Put the lamb on a chopping board, make several slits over the surface and season. Position the lamb on top of the vegetables, brush generously with the glaze (including the vegetables) and roast for 25-30 minutes.
  5. 5-10 minutes before the end of the cooking time for the mini roast prepare the noodles according to the packet instructions, drain and set aside in a large saucepan or bowl.
  6. Remove the lamb and vegetables from the oven.  Transfer the lamb to a small plate.  Cover and leave to rest for 5 minutes. Add the roasted vegetables and any meat juices from the roasting dish to the noodles.  Toss gently and divide evenly onto serving plates.
  7. Thinly slice the lamb, arrange on top of the noodles and serve immediately.