10-15 mins
45 mins
Serves 2 or 3
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Mini Lamb Roast
A roast does not have to be for large gatherings. This mini Scotch lamb roast is ideal for smaller groups of 2 to 3 people.
Ingredients
Cooking Method
-
Preheat the oven to 200C /180C fan / gas 6.
1 -
Place the lamb joint into a roasting tin large enough to accommodate it and all the veg in a single layer. Rub the lamb with a little oil and season. Put it into the oven for 10 minutes while preparing the vegetables.
2 -
Bring a pan of water to the boil, drop in the vegetables, return to the boil and cook for 4 minutes then drain well. Transfer to a bowl and tumble the vegetables with the oil, rosemary, salt and pepper.
3 -
Scatter the vegetables into the tin around the lamb and return to the oven. Reduce the temperature to 180C / 160C fan / gas 4 and continue to cook for about 35 minutes, turning the vegetable cubes so that they brown, from time to time, until the meat is a rich golden brown and the cubes are crisp. If the meat is ready before the vegetables, transfer the meat to a warm serving dish, cover and allow to rest, and cook the veg for 10 minutes more with the oven temperature boosted again.
4 -
Serve with additional green vegetables, e.g. French beans or broccoli if you like.
5
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Serving Suggestion
- Serve with additional green vegetables, e.g. French beans or broccoli if you like.
- Typically Scotch - intelligent. Well founfed,no fiffal, faffel, straight down the recipe, well laid out - job done. The lamb, as per your recipe, was perfectly delicious or deliciously perfect depending on your point of view.Nick Scott
- Excellent recipe for a 2-3 pound boneless lamb roast. I seared it first! Baby new potatoes and chunks of carrots! Oh my goodness! Out of this world!!!Suzanne Livermore
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