Ingredients

The following ingredients have 2 Servings
  • 1 lamb mini roast (approx. 500g / 1lb)
  • 2 tablespoons finely chopped rosemary
  • 2 tablespoons finely chopped thyme
  • 2 tablespoons olive oil
  • Salt and pepper
  • 300 g new potatoes (cut in half or quartered depending on size)
  • 200 g baby carrots (e.g. Chantenay)
  • 2 small red onions (cut into wedges)
  • 8 cloves garlic in their skins (gently bashed)
  • A few sprigs of rosemary and thyme
  • 2 tablespoons olive oil
  • Salt and pepper
  • A jug of gravy
  • Green vegetables (e.g. peas, cabbage, broccoli)

Instruction

  • Remove the lamb from the fridge.
  • Preheat your oven to 190C / 170C fan / gas mark 5 / 375F.
  • Put the potatoes, carrots and onion wedges in a roasting tray. Leave the garlic cloves in their skins, but gently bash them with the side of a knife to split the skins (this allows them to add flavour without burning) and add to the tray.
  • Drizzle over 2 tablespoons of olive oil and add some salt and pepper and a few sprigs of rosemary and thyme. Toss everything together, then rearrange so the vegetables are evenly spaced in one layer.
  • Put the vegetables in the preheated oven and cook for 10 minutes.
  • Meanwhile, mix together the lamb marinade ingredients: chopped rosemary and thyme, 2 tablespoons of olive oil, salt and pepper and rub the paste all over the lamb.
  • Remove the vegetables from the oven and make a space in the middle. Place the lamb in the space. Cook the lamb and vegetables for 30 minutes (see note).
  • After 30 minutes remove the lamb from the tray and place on a board.
  • Spread the vegetables out again, tossing them gently in the juices. Put the vegetables back in the oven and cook for a further 10-15 minutes until a lovely golden colour (the vegetables will have had a total of 1 hour).
  • Cover the lamb loosely with foil and allow to rest for 15 minutes.
  • When the vegetables are cooked and the lamb is well rested, serve with a jug of gravy and extra vegetables, if you wish.