Name: Mini lamb roast with baby carrots, kipflers and carrot-top pesto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: 60 ml olive oil; 2 garlic cloves, finely chopped; 2 tsp finely chopped thyme; Finely grated rind and juice of ½ lemon; 1 mini lamb roast (about 350gm); 300 gm small kipfler potatoes, scrubbed, halved; 1 bunch Dutch carrots, trimmed (tops reserved), scrubbed and halved; 1 tbsp coarsely chopped mint; 1 tbsp coarsely chopped flat-leaf parsley; Carrot-top pesto; ½ cup reserved carrot tops (firmly packed); ½ cup mint (firmly packed); 1 garlic clove; 1 spring onion, coarsely chopped; Finely grated rind and juice of ½ lemon; 2 tsp capers in vinegar, drained; 50 ml extra-virgin olive oil; 50 ml olive oil; 1 tsp red wine vinegar

Mini lamb roast with baby carrots, kipflers and carrot-top pesto

Not all roasts create leftovers for days. With our mini lamb roast, you can enjoy the flavours of a hearty dinner in a perfectly portioned meal for two.

Serves 2

Prep

20M

Cook

40M

Total

Not all lamb roasts have to feed the hordes – mini lamb roasts are just perfect for two, or for one with leftovers for a lamb sandwich the next day. Crushed minted peas would be great to serve alongside this dish if the fancy takes you.

Ingredients

60 ml olive oil

2 garlic cloves, finely chopped

2 tsp finely chopped thyme

Finely grated rind and juice of ½ lemon

1 mini lamb roast (about 350gm)

300 gm small kipfler potatoes, scrubbed, halved

1 bunch Dutch carrots, trimmed (tops reserved), scrubbed and halved

1 tbsp coarsely chopped mint

1 tbsp coarsely chopped flat-leaf parsley

Carrot-top pesto

½ cup reserved carrot tops (firmly packed)

½ cup mint (firmly packed)

1 garlic clove

1 spring onion, coarsely chopped

Finely grated rind and juice of ½ lemon

2 tsp capers in vinegar, drained

50 ml extra-virgin olive oil

50 ml olive oil

1 tsp red wine vinegar

Method

Main

1.Combine 2 tbsp oil, garlic, thyme, lemon rind and juice in a bowl and season to taste. Place lamb in a snap-lock bag large enough to hold it snugly. Pour in marinade, seal the bag and massage into lamb, then set aside to marinate and reach room temperature (1-1½ hours).

2.Preheat oven to 200C fan-forced. Heat a large frying pan over medium-high heat, remove lamb from marinade, add to pan and brown well all over. Transfer lamb to a roasting pan and roast until cooked to your liking (30-35 minutes for medium-rare, and internal temperature reads 54C-58C on a meat thermometer). Cover with foil and set aside to rest for 15 minutes.

3.Meanwhile, par-cook potatoes in a saucepan of boiling water until a knife inserted meets with just a little resistance (4-5 minutes), add carrots and boil for another 3 minutes, then drain well. Transfer vegetables to a roasting pan, toss with remaining oil, season to taste and roast until golden brown (25-30 minutes). Toss with mint and parsley and set aside.

4.Meanwhile, for carrot-top pesto, process ingredients except oils and vinegar in a food processor until finely chopped then, with motor running, gradually add oils and process to combine. Add vinegar, season to taste and process to combine, then serve spooned over sliced lamb with roasted vegetables.