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