Mini Lamb Roast
Inroduction
About this Recipe
By: Sheridan Rogers
Who can resist a lamb roast? I know my family can’t. This one is from my Mini Chef: Cooking with Kids book which teaches kids how to cook simple, delicious meals. I tell them that if they start with a mini roast, it’s a good way to learn how to get the timing right.
Ingredients
- mini lamb roast 1, approx. 375g – 400g weight
- garlic 1 small clove, peeled and sliced into slivers
- salt and freshly ground black pepper
- freshly chopped mixed herbs 1/2 cup (such as mint, parsley, sage)
- Dijon mustard 1 tablespoon
- soy sauce 1 tablespoon
Serves 2 Preheat oven to 200degc/180deg fan forced. Wipe meat dry with paper towels, insert slivers of garlic at various points with a small sharp knife. Season the lamb all over with salt and pepper. Process the herbs, mustard and soy sauce in a blender or small food processor until herbs are finely chopped. Spread the paste over top and sides of lamb. Roast in pre-heated oven for 18 – 20 minutes. Remove and cover with foil. Leave to rest ten minutes before carving. Drizzle meat with pan juices when serving. For the vegetables: peel and chop two medium potatoes, 1 small kumara and 1 red onion. Place in a bowl and drizzle with olive oil, salt, pepper and chopped rosemary. Toss to combine well. Place on baking tray around the lamb and turn occasionally with tongs. Good with steamed broccolini or beans.