Lamb Mini Roast with Pineapple and Ginger Glaze Lamb Mini Roast with Pineapple and Ginger Glaze

Lamb Mini Roast with Pineapple and Ginger Glaze

A lamb mini roast cooked with a pineaple and ginger glaze in under an hour.  Serve with a summer couscous salad.

prep time
10 mins

cook time
40 minutes

serves
3 people

Ingredients

  • 1 x 350-400g/12oz-14oz lean lamb mini roasting joint (topside or thick flank)
  • Salt and freshly milled black pepper
  • For the Pineapple and Ginger Glaze
  • :1 x 2.5cm/1inch fresh root ginger, peeled and roughly chopped
  • 2 garlic cloves, peeled and finely chopped
  • Grated zest of 1 lemon
  • 30ml/2tbsp pineapple jam

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.  Transfer to a roasting rack in a medium roasting tin and roast for 25-30 minutes.
  3. Meanwhile, prepare the glaze ingredients; in a small bowl mix all the ingredients together and set aside.
  4. Remove the joint from the oven, brush all over with the glaze and continue to cook for a further 10 minutes.
  5. Transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes. Carve and serve with a summer couscous salad.

Tips:

If you can’t find pineapple jam, use apricot jam instead.