Try this recipe for a boneless lamb mini roast that is a perfect supper for  two people (with a few leftovers) and served with a tasty anchovy, mint and lemon dressing that works very well with the flavour of the roast lamb. The roast cooks in under sixty minutes.

Our specialist lamb supplier in London’s Smithfield Market picks the best grass fed animals for us from around the country so you can be confident that lamb from Morley Butchers will always be be the best available. See more about our lamb here >>

Preparation time for this dish will only need about 10 Mins. Allow a further 40 minutes for cooking and resting time.

Ingredients For Lamb Mini Roast With Lemon Mint Dressing

450g  lamb mini roasting joint (we used lamb topside) from Morley Butchers
Salt and freshly milled black pepper
30ml/2tbsp extra virgin rapeseed or olive oil

For the Anchovy, Mint and Lemon Dressing

Large bunch freshly chopped mint leaves, stalks removed
10ml/2tsp sherry vinegar
12 anchovy fillets in oil
20ml/4tsp Dijon or wholegrain mustard
Juice of 1 lemon
30ml/2tbsp honey

Cooking Method For Lamb Mini Roast With Lemon Mint Dressing

Preheat the oven to Gas mark 5, 190°C, 375°F.

Place the joint on a chopping board, make several slits over the surface, drizzle with the oil then season well with salt and pepper. Transfer to a roasting rack in a medium roasting tin and put in to roast for 35-40 minutes for medium, 30 minutes for medium rare.

Meanwhile prepare the dressing; place all the dressing ingredients in a food processor or blender, season and whizz together until smooth. Transfer to a small bowl and set aside.

Remove the lamb from the oven, transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes. Slice the lamb, arrange onto warm plates and drizzle over the dressing. This will be delicious served with some crushed new potatoes and seasonal vegetables.

This lamb mini roast recipe comes from give them a visit for for some more meaty recipes.