Mini Lamb Roast

12 ingredients
3 steps

Ingredients

  • 1 leg of lamb small
  • 2 tablespoons rosemary leaves fresh, plus extra sprigs to garnish
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • 2 cloves garlic sliced
  • 2 potatoes peeled, quartered, par-boiled
  • 3 1/2 ounces winter squash seeded, skin-on, chopped
  • 1 red onion cut into wedges
  • 1 zucchini thickly sliced
  • 6 cherry tomatoes
  • mint sauce to serve, optional

Directions

  1. 1
    Preheat oven to 400°F. Place lamb on a rack inside of a roasting pan or large baking dish. Combine rosemary, olive oil, honey, mustard and garlic then rub over lamb. Chill for 20 mins to marinate.
  2. 2
    Roast lamb for 10 mins. Add potatoes, squash and onion. Roast for 20 mins. Add sliced zucchini and tomatoes and roast for 10-15 mins, until lamb is cooked to your liking. Let lamb rest, covered, for 5 mins.
  3. 3
    Serve sliced with vegetables and mint sauce on the side, if desired.

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