Recipe

Lamb mini roast

  • 10 mins preparation
  • 45 mins cooking
  • Serves 2
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Ingredients

Lamb mini roast
  • 1 lamb leg mini roast
  • 2 tablespoon fresh rosemary leaves, plus extra springs
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 teaspoon dijon mustard
  • 2 clove garlic, sliced
  • 2 potatoes, peeled, quartered, par-boiled
  • 100 gram pumpkin, seeded, skin on, chopped
  • 1 red onion, cut into wedges
  • 1 zucchini, thickly sliced
  • 6 cherry tomatoes
  • mint sauce, to serve (optional)

Method

Lamb mini roast
  • 1
    Place meat on a rack in a baking dish.
  • 2
    In a small bowl, combine rosemary, oil, honey, mustard and garlic. Rub into meat. Marinate, chilled, for 20 minutes (optional).
  • 3
    Preheat oven to hot, 200°C
  • 4
    Bake lamb for 10 minutes. Place potato, pumpkin and onion into same dish. Bake for a further 20 minutes. Add zucchini and tomatoes and bake for 10-15 minutes until lamb is cooked to taste.
  • 5
    Rest lamb, covered with foil, for 5 minutes. Serve sliced with vegetables.

Notes

Cooking time for lamb is 50-60 minutes per kg.

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