Lamb Mini Roast with Rosemary Butter

Serves: to serve 2 - 3

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Ready In: 50 mins

Ingredients

12 - 14 oz - lean lamb mini roasting joint

  - salt and freshly ground black pepper

2 oz - unsalted butter

2 tablespoons - freshly chopped rosemary leaves

Directions

1. Soften the butter a little then mix with the rosemary in a small bowl (If you can't get fresh rosemary, you can use 2 teaspoons of dried rosemary leaves). Place the joint on a chopping board, make several slits over the surface and season with salt and freshly ground black pepper. Spread the joint with the rosemary butter then cook on the top shelf of a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 35-40 minutes (for medium).
2. Remove the lamb from the oven, transfer to a warm plate, cover with foil and leave to rest for 10-15 minutes in a warm place. Carve and serve with Potato Gratin or Potato Lyonnaise