Lamb Mini Roast with Citrus Baby Carrots and New Potatoes

Prep in Prep in:
10 mins
Cook in Cook in:
40 mins
Serves Serves:
3
Per Serving %RI

Method

Preheat the oven to Gas mark 5, 190°C, 375°F.
In a small bowl mix together the oil, orange juice, thyme, garlic and Chinese 5 spice.
Put the vegetables in a large non-stick roasting tin, season and spoon over half the citrus mixture. Lightly shake the pan to spread out and coat the vegetables.
Place the joint on a chopping board, make several slits over the surface and season. Position the lamb on top of the vegetables and roast for 25-30 minutes.
Remove from the oven, spoon the remaining citrus mixture around the vegetables and brush the marmalade over the joint and vegetables. Return to the oven and continue to cook for a further 10 minutes.
Remove from the oven with the vegetables and transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes. Carve the lamb and serve with the vegetables.

Ingredients

1 x 350-400g (12-14oz) lean lamb mini roasting joint (thick flank or topside)

Salt and freshly milled black pepper

For the Citrus Vegetables:

30ml/2tbsp rapeseed or olive oil

45ml/3tbsp freshly squeezed orange juice

Small bunch fresh thyme leaves

4 garlic cloves, peeled and finely crushed

10ml/2tsp Chinese 5 spice powder

400g/14oz baby carrots, cleaned and trimmed

400g/14oz baby new potatoes, halved

45ml/3tbsp thick cut Seville orange marmalade, warmed

Extra thyme leaves, to garnish

1 x 350-400g (12-14oz) lean lamb mini roasting joint (thick flank or topside) Salt and freshly milled black pepper For the Citrus Vegetables: 30ml/2tbsp rapeseed or olive oil 45ml/3tbsp freshly squeezed orange juice Small bunch fresh thyme leaves 4 garlic cloves, peeled and finely crushed 10ml/2tsp Chinese 5 spice powder 400g/14oz baby carrots, cleaned and trimmed 400g/14oz baby new potatoes, halved 45ml/3tbsp thick cut Seville orange marmalade, warmed Extra thyme leaves, to garnish

You may also like

Red Thai chicken and potato curry recipe
  • Prep in: 10 mins
  • Cook in: 20 mins
Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing

Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing

Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing

Switch on that Slow Cooker and impress your friends with this buffalo-style Potato and Chicken recipe. Served with homemade slaw' and a wedge salad, this dish is sure to please any crowd! 

 

  • Prep in: 25 mins
  • Cook in: 2-4 hours / 120-240 mins
Jo Pratt's Sticky Orange Potato Cake Recipe

Jo Pratt's Sticky Orange Potato Cake Recipe

Your eyes aren't deceiving you, this a unique potato cake recipe highlighted with zesty orange and featuring a sweet, soft base.

  • Prep in: 20 mins
  • Cook in: 60 mins
Greek Potato Salad with Lemon Dressing Recipe

Greek Potato Salad with Lemon Dressing Recipe

Bring the taste of the Mediterranean home with this refreshing salad packed full of flavour - ideal for a summer picnic or BBQ.

  • Prep in: 15 mins
  • Cook in: 12 mins
Campaign Financed with Aid from the European Union and British and Irish farmers
EU logo orange
ADHB logo