Quick mid-week roast lamb and vegetables

Ingredients

• 2 tablespoon olive oil
• 2 400g mini lamb roasts
• salt and freshly ground black pepper
• 2 sprigs fresh rosemary
• 2 garlic cloves, bruised
• 3 small (300g) red onions, cut into thin wedges
• 3 small (360g) parsnips, halved lengthways (or quartered if large)
• 6 small (420g) carrots, halved lengthways (or quartered if large)
• 6 baby (240g) new potatoes, halved
• 40 gram butter, chopped
• 1 tablespoon plain flour
• 1 1/2 cup (375ml) chicken stock
• broccolini, optional, to serve