1 x 350-400g lean lamb mini roasting joint (thick flank or topside)
For the Citrus Vegetables:
2 tablespoons rapeseed or olive oil
3 tablespoons freshly squeezed orange juice
Small bunch fresh thyme leaves
4 garlic cloves, peeled and finely crushed
2 teaspoons Chinese 5 spice powder
400g baby carrots, cleaned and trimmed
400g baby new potatoes, halved
45ml thick cut Seville orange marmalade, warmed
Extra thyme leaves, to garnish
Charred potato, grilled peach and sliced lamb with parsley dressing
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Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
Blue Cheese Mini Sliders With Potato Buns
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