Season: Spring 

Lamb Mini Roast with Rosemary Butter

Serves 2-3
Preparation time:  10 minutes
Cooking time: 35-40 minutes (for medium rare)


  • 1 x 350-400g (12-14oz) lamb mini roasting joint (lamb thick flank)
  • Salt and freshly milled black pepper

For the Rosemary Butter:

  • 50g/2oz butter, softened
  • 30ml/2tbsp freshly chopped rosemary leaves or 10ml/2tsp dried rosemary leaves


  1. Preheat the oven to Gas mark 5, 190°C, 375°F.
  2. To prepare the rosemary butter; in a small bowl mix all the ingredients together.
  3. Place the joint on a chopping board, make several slits over the surface and season.  Spread with the rosemary butter. Transfer to a roasting rack in a medium roasting tin and roast for 35-40 minutes (for medium).
  4. Remove the lamb from the oven, transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes.
  5. Carve and serve with creamy sliced potatoes and seasonal vegetables.