Mini Lamb Joints with Pomegranate, Coriander and Cinnamon Butter
This dish is a perfect roast for during the week as it only takes half an hour and is easy to carve. It's brushed with pomegranate juice or molasses and coated in a prepared coriander and cinnamon butter. It's worth a try.
To Cook Medium: 20 minutes (medium)
To Cook Well Done: 30 minutes (well done)
- 4 x 250-350g mini roast lamb silverside or topside joints
- 2 teaspoons rapeseed or olive oil
- 150ml pure pomegranate juice or 4 tablespoons pomegranate molasses (available at larger supermarkets)
For the Coriander and Cinnamon Butter:
- 75g unsalted butter, softened
- 1 tablespoon ground cinnamon
- 1-2 tablespoons freshly chopped coriander
- Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
- To prepare the coriander and cinnamon butter; in a small bowl mix all the ingredients together.
- Place the joint on a chopping board and make several slits over the surface of the joint. Season and sear the joints for 3-4 minutes on each side in a hot pan with the oil. Transfer to a large non-stick roasting tray and brush with the pomegranate juice or molasses.
- Spread the spiced butter over the surface of the portions and roast according to your preference, basting occasionally. Cover with foil if browning too quickly.
- Transfer the lamb to a warm plate, cover with foil and leave to rest for 5-10 minutes.
- Slice the lamb and serve with any meat juices from the pan and seasonal vegetables.