Mini Lamb Roast with Baby Vegetables

If you’re looking for a flavoursome and simple idea for a midweek roast, this lamb mini roast is perfect! Easy to make and well-balanced with a focus on using every last bit of your ingredients to minimise waste.

 SERVES 4 WITH SOME LEFTOVERS

Prep time 20 minutes
Cook 50 minutes (plus resting)

INGREDIENTS

• 2 lamb rump mini-roasts, cap on, about 450g each
• 250g kipfler potatoes, scrubbed and halved
• 2 bunches baby carrots, tops trimmed and reserved
• 1 bunch radishes, trimmed and halved
• 1 baby pumpkin, cut into wedges
• Olive oil, for drizzling
• 2 garlic cloves, finely chopped
• 2 thyme sprigs, leaves picked
• 4 baby leeks, trimmed, halved lengthways and soaked in cold water to remove grit

Minty carrot-top sauce:

• 1 large handful of reserved carrot tops
• 1 large handful of mint leaves
• 1 golden shallot, finely chopped
• 1 garlic clove
• Finely grated zest and juice of ½ lemon (reserve the other half for the roasting tin)
• 100ml extra virgin olive oil
• 1 teaspoon white wine vinegar

NOTE: Using the fronds from the carrots is a great way to reduce food waste and makes a beautifully herbaceous sauce which goes perfectly with the lamb. If your baby carrots have been sold without the fronds, use flat-leaf (Italian) parsley instead, or double the mint. Leftover vegetables and lamb are perfect for salads and wraps.

1. Preheat the oven to 220°C and bring the lamb to room temperature for 30 minutes. Put the potatoes in a saucepan and cover generously with cold salted water. Bring to the boil and cook for 8–10 minutes until just tender. Drain.

2. Combine the potatoes, carrots, radishes and pumpkin in a large roasting tin, drizzle generously with olive oil, season with salt and pepper and roast for 12–15 minutes until beginning to brown and soften.

3. Meanwhile, heat a splash of olive oil in a frying pan over medium heat. Add the lamb and fry, turning occasionally, for 5–7 minutes until well browned all over, paying particular attention to the fat on top of the rump.

4. Combine the garlic, thyme and a dash of olive oil in a bowl and season to taste. Place the lamb on top of the vegetables in the roasting tin and drizzle with the garlic mixture. Squeeze the remaining half of the lemon and add it to the tin. Roast for 20–25 minutes for medium-rare; a thermometer will read 52°C.

5. Transfer the lamb to a tray, cover loosely with foil and set aside to rest for 10–15 minutes; the meat will continue to cook while resting and will finish with an internal temperature of 55°C. Add the baby leeks to the roasting tin, drizzle with a little extra oil and roast for 5–8 minutes until the vegetables are tender.

6. To make the minty carrot-top sauce, process the carrot tops, mint, shallot, garlic, lemon zest and lemon juice in a food processor until finely chopped. Add the oil and vinegar, process until smooth and season with salt and pepper.

7. To serve, thinly slice the lamb and serve with the roasted baby vegetables and minty carrot-top sauce.