Rosemary-Crusted Roast Lamb
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 45mins
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- Serves
- 4
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- Calories
- 600
A quick, elegant, and flavoursome lamb dish that would make a perfect holiday main course or Sunday dinner. Roast the baby potatoes and carrots along with the lamb. While the lamb rests, reduce the leftover juices for a few minutes on the stovetop to make a quick gravy. Dinner is served!
recipe updated 10 Mar. 2021
Ingredients
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- Baby potato
- 750 g
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- Garlic clove
- 2
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- Fresh rosemary
- 1 tablespoon
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- Chantenay carrots
- 300 g
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- Olive oil
- 3 tablespoons
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- Dijon mustard
- 3 tablespoons
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- Salt & pepper
- as needed
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- Lamb stock
- 75 ml
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- Rack of lamb
- 2
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- Breadcrumbs
- 50 g
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- Balsamic vinegar
- 2 teaspoons
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- Redcurrant jelly
- 2 tablespoons
Tools
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Oven
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Wooden spoon
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Stove
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Small bowl
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Large roasting dish
Step preview
- Pre-heat oven - 220°C
- Add baby potato, chantenay carrots and olive oil to a clean large roasting dish
- Toss well until coated
- Bake - 5 min, 220°C
- Add dijon mustard, garlic clove and olive oil to a clean small bowl
- Season with salt & pepper to taste
- Mix with tablespoon
- Add lamb stock and rack of lamb to the meat
- Add marinade to meat evenly
- Sprinkle with fresh rosemary and breadcrumbs
- Bake until tender - approx 20 min, 220°C
- Remove then set aside
- Add balsamic vinegar and redcurrant jelly to the meat
- Stir until combined
- Heat until just boiling - medium heat
- Serve