Mini Lamb Roast
By Beef & Lamb New Zealand - www.recipes.co.nz
This is perfect for 1 or 2 instead of roasting a large piece. Also great for individual servings as canapes/fingerfood for dinner parties.
Serves 6
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Ingredients
3 lamb rumps, fully trimmed (approx. 250g each, more if you want one each)
Sea salt and freshly milled pepper
1 clove garlic, peeled and crushed
A little chopped mint
A little chopped coriander
Parsley Juice
1 bunch parsley, picked
100ml iced water
60ml vegetable oil
Roast Vegetables
Salad 6 medium-sized washed gourmet potatoes, quartered
6 small carrots, peeled then cut into even batons, their full length
6 small parsnips, peeled then cut into even batons, their full length
1 Tbsp picked fresh rosemary
6 cloves peeled garlic, halved
Sea salt and freshly milled pepper
Extra virgin olive oil to drizzle
Garnish
300ml of your favourite meat glaze or gravy
6 small Yorkshire Puddings(optional)
Method
Season the lamb rumps then sear in hot oil until nicely browned.
Sprinkle over chopped herbs and garlic then allow to stand for 30 minutes.
Blanch the parsley in plenty of boiling, salted water. Refresh in iced water then drain. Place the parsley, water and oil in a food processor then blend until smooth. Pass through a fine sieve into a clean bowl and season to taste. Keep chilled.
Roast Vegetables
Mix the prepared vegetables, rosemary and garlic together in a large roasting tray. Season, then drizzle with olive oil. Place in a preheated 180°C oven, and cook until the vegetables are tender, shaking occasionally.
The Rumps
Place the lamb in a 180ºC oven and roast until medium to rare (approximately 20 minutes). Once cooked, rest in a warm place for 6-8 minutes. Warm the meat glaze and season to taste
To Serve
Carefully drain any excess oil from the roast vegetables then evenly divide between the serving plates. Slice the rested lamb into even portions then place over the vegetables. Spoon on the hot sauce, then drizzle around some of the parsley juice. Garnish if so desired, with hot baby Yorkshire Puddings.