Mustard Lamb Mini Roast with Aromatic Spices
Try this one-pan lamb mini roast coated in aromatic spices then finished with olives, Feta cheese and chopped parsley. It's perfect for 2-3 people and on the table in under an hour.
- 1 x 350-400g lean lamb mini roasting joint (we used thick flank)
- 3 tablespoons rapeseed oil
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- ½ teaspoon dried chilli flakes
- 1 large parsnip, peeled and cut into small cubes
- 1 small butternut squash, peeled, deseeded and cut into small cubes (400g in weight)
- 2 garlic cloves, peeled and finely chopped
- 1 tablespoon Dijon mustard
- 50g Kalamata olives, roughly chopped
- 50g Feta cheese, crumbled
- Freshly chopped flat-leaf parsley, to garnish
In a large bowl mix together the oil, turmeric, cumin and chilli flakes. Add the vegetables and garlic. Toss gently and spread onto the base of a medium non-stick roasting tin. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Place the joint on a chopping board, make several slits over the surface and season. Brush with the mustard all over. Position the joint on top of the vegetables.
Cook for 30-35 minutes. Remove from the oven, cover and leave to rest for 5-10 minutes.
Slice the lamb and serve with the roasted vegetables scattered with the olives, Feta cheese and parsley.