50 mins
Lamb Mini Roast with Rosemary Butter
Recipe by Graham
Lamb Mini Roast with Rosemary Butter is a fantastic meal option for 2-3 people. It is boneless, easy to carve and ready in under an hour. The lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a tasty midweek meal.
Barnsley Chops with Big Chips and Crushed Peas 
Boneless Cushion of Lamb with Festive Stuffing Ingredients for Lamb Mini Roast with Rosemary Butter
Currently displaying quantities in US Imperial Measurements
How to Cook Lamb Mini Roast with Rosemary Butter
- 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).
- 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
GRAHAM'S HOT TIP:
You'll find a useful guide to roasting times at LAMB Cooking Times and Temperatures
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