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143 London Road,

Knebworth, Hertfordshire, SG3 6EX

01438 812304

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Lamb Mini Roast


  • 1 x 350-400g lean lamb mini roasting joint (lamb thick flank)

For the Rosemary and Garlic Herb Butter:

  • 50g unsalted butter, softened
  • 2 garlic cloves, peeled and finely chopped
  • 2 tablespoons freshly chopped rosemary leaves or 2 teaspoons dried rosemary leaves
  • To serve:

  • Seasonal vegetables
  • Gravy


1. Preheat the oven to Gas mark 5, 190°C, 170°C fan.

2. To prepare the herb butter; in a small bowl mix all the ingredients together.

3. Place the joint on a chopping board, make several slashes over the surface of the lamb, season and spread with the rosemary butter. Transfer to a roasting rack in a medium roasting tin, lined with foil 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. Slice and serve with seasonal vegetables and gravy.

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