This recipe for lamb with herb butter works really well as a mini roast which is perfect for two people and you can get it on to the table in under an hour.
Allow ten minutes for preparation and forty minutes for the cooking.
Ingredients For Roast Lamb With Herb Butter
350-400g lamb mini roasting joint from Morley Butchers
Salt and freshly ground black pepper
For the Rosemary Butter:
50g unsalted butter, softened
two large sprigs of fresh rosemary
Cooking Method for Roast Lamb With Herb Butter
Preheat your oven to 190°C, 375°F, or Gas mark 5 and remove you butter from the fridge and allow it to warm up and soften. Remove your lamb from the fridge in advance so that it comes up to room temperature.
To prepare the herb butter; Strip the leaves from the rosemary sprig then chop and crush using the flat side of your knife. This will help release the flavours into the butter. In a small bowl mix all the ingredients together along with some salt and pepper.
Place the lamb joint on a chopping board, make several slits over the surface with a sharp knife point and season well. Next spread all over with the rosemary butter. Transfer to a medium sized roasting tin and place on a trivit . Put into the oven and roast for about 35 minutes (for medium). Check after twenty minutes to see how fast the meat is cooking. When setting your timer remember that a thinner flatter joint will cook quickly compared to thicker joint.
When done remove the lamb from the oven, place onto a warm plate, cover with foil and leave to rest for at least 5-10 minutes.
Carve and serve with creamy sliced potatoes and seasonal vegetables.
This recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes