Lamb Mini Roast with Rosemary Butter | Recipe | Simply Beef & Lamb

Name: Lamb Mini Roast with Rosemary Butter | Recipe | Simply Beef & Lamb
Ingredients: 1 x 350-400g lean lamb mini roasting joint (we used lamb thick flank); 50g unsalted butter, softened; 2 tablespoons freshly chopped rosemary leaves or 2 teaspoons dried rosemary leaves; 1 x 350g pack prepared roasted vegetables; 1 red onion, skinned and cut into wedges; 1 sweet pepper, cored, deseeded and cut into chunks; ½ small butternut squash, peeled, deseeded and cut into cubes; 1 courgette, roughly chopped or sliced; 1 tablespoon sunflower oil; Few fresh thyme sprigs; 200g new potatoes, washed and halved; Hot gravy, to serve

www.simplybeefandlamb.co.uk

This mini roast is a fantastic meal option for 2-3 people that is boneless,easy to carve and ready in under an hour. The lamb is covered with a delicious rosema

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Cutting board
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Roasting pan
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Stove
Carving knife
Plate
Aluminum foil

Ingredients

1 x 350-400g lean lamb mini roasting joint (we used lamb thick flank)
50g unsalted butter, softened
2 tablespoons freshly chopped rosemary leaves or 2 teaspoons dried rosemary leaves
1 x 350g pack prepared roasted vegetables
1 red onion, skinned and cut into wedges
1 sweet pepper, cored, deseeded and cut into chunks
½ small butternut squash, peeled, deseeded and cut into cubes
1 courgette, roughly chopped or sliced
1 tablespoon sunflower oil
Few fresh thyme sprigs
200g new potatoes, washed and halved
Hot gravy, to serve