One for a cold night

Mini Lamb Roasting Joint with warm spices
Mini Lamb Roasting Joint with warm spices

Mini lamb roasting joint with warm spices

(Serves 2-3)


1 x 350-400g lean mini lamb leg or shoulder roasting joint

450g small new potatoes, quartered

2 medium onions, peeled and cut into wedges

4tsp oil

3 fresh bay leaves, torn

Seasonal veg, to serve

For the warm spice mix:

1tsp cumin powder

1tsp turmeric

2tsp ground coriander

Salt and freshly milled black pepper

Juice of 1 small orange


Preheat the oven to Gas mark 4-5/180-190C. Place the potatoes and onions in the base of a non-stick roasting tin. Drizzle with half the oil and sprinkle over the bay leaves.

Make the spice mix by combining all the ingredients for the mix together with the remaining oil. Place the joint on a chopping board and make several slits over the surface, then brush the spice mix all over. (If time allows, marinate the joint in the spice mix for at least two hours, or overnight, in the fridge.)

Once you’ve covered the lamb in the marinade, place it on top of the potatoes and roast uncovered for 35-40 minutes (for medium). Cover the meat with foil if browning too quickly. Serve with the potatoes and seasonal vegetables.