Ingredients

For the lamb mini roast

• 1 lamb mini roast approx. 500g / 1lb
• 2 tablespoons finely chopped rosemary
• 2 tablespoons finely chopped thyme
• 2 tablespoons olive oil
• Salt and pepper

For the vegetables

• 300 g new potatoes cut in half or quartered depending on size
• 200 g baby carrots e.g. Chantenay
• 2 small red onions cut into wedges
• 8 cloves garlic in their skins gently bashed
• A few sprigs of rosemary and thyme
• 2 tablespoons olive oil
• Salt and pepper

To serve (optional)

• A jug of gravy
• Green vegetables e.g. peas, cabbage, broccoli

Instructions

1. Remove the lamb from the fridge.
2. Preheat your oven to 190C / 170C fan / gas mark 5 / 375F.
3. Put the potatoes, carrots and onion wedges in a roasting tray. Leave the garlic cloves in their skins, but gently bash them with the side of a knife to split the skins (this allows them to add flavour without burning) and add to the tray.
4. Drizzle over 2 tablespoons of olive oil and add some salt and pepper and a few sprigs of rosemary and thyme. Toss everything together, then rearrange so the vegetables are evenly spaced in one layer.
5. Put the vegetables in the preheated oven and cook for 10 minutes.
6. Meanwhile, mix together the lamb marinade ingredients: chopped rosemary and thyme, 2 tablespoons of olive oil, salt and pepper and rub the paste all over the lamb.
7. Remove the vegetables from the oven and make a space in the middle. Place the lamb in the space. Cook the lamb and vegetables for 30 minutes (see note).
8. After 30 minutes remove the lamb from the tray and place on a board.
9. Spread the vegetables out again, tossing them gently in the juices. Put the vegetables back in the oven and cook for a further 10-15 minutes until a lovely golden colour (the vegetables will have had a total of 1 hour).
10. Cover the lamb loosely with foil and allow to rest for 15 minutes.
11. When the vegetables are cooked and the lamb is well rested, serve with a jug of gravy and extra vegetables, if you wish.