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.

Nutrition

Kcals 372
Fat 16.4g
Protein 37.5g
Carbohydrate 19.8g
Sugar 6.1g
Salt 0.5g

Ingredients

Cooking Method

1
Preheat the oven to 200C /180C fan / gas 6.
2
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.
3
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.
4
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.
5
Serve with additional green vegetables, e.g. French beans or broccoli if you like.

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