Quick roast lamb

Quick roast lamb

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(16 ratings)

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Cooking time

Ready in 30 mins

Skill level

Easy

Servings

Serves 2

When you want the roast experience but haven't got hours to spare, this version really hits the spot

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
606
protein
34g
carbs
44g
fat
32g
saturates
13g
fibre
5g
sugar
13g
salt
0.7g

Ingredients

  • 400g new potatoes
  • 250g Chantenay carrots, or large carrots cut into big chunks
  • 1 tbsp oil, plus a little more for the lamb
  • 1 sprig rosemary, leaves chopped
  • 100ml red wine
  • 100ml lamb stock, (from a cube is fine)
  • redcurrant jelly
  • 4 lamb chops, or cutlets
  • green beans, or other veg, to serve

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Method

  1. Heat oven to 220C/fan 200C/gas 7. Put the potatoes and carrots onto a baking tray, toss with the oil and rosemary, then season well. Roast for 15 mins on the top shelf until the veg is golden and almost tender.
  2. Meanwhile, make the gravy. Put the wine and stock into a small pan, then boil until reduced by about two-thirds. Stir in the redcurrant jelly, season and keep warm.
  3. Rub the lamb in a little oil, then season. Tuck the lamb in amongst the veg, then return to the oven for 8-10 mins, turning the lamb halfway through. Serve with the redcurrant gravy and some green veg.

Recipe from Good Food magazine, September 2008

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Comments

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Aasiyah's picture
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Ok this recipe was easy and sOOOOo tasty. It was so good I joined the site just to comment :) My husband LOVED it and he's very picky. I cooked the veggies in the oven for 10-15 mins before adding the lamb and it came out perfect. I was worried the lamb would be dry but it was so juicy. I browned the lamb for 1-2 mins on each side and popped it on top the veggies for an additional10 mins in the oven. I did add carrots, 4 cloves of whole garlic and marinaded the lamb with only salt and pepper for about 20mins before I browned it. I made mint sauce to accompany the lamb, but it really wasn't necessary as the veggies and lamb was so flavourful.. I will definitely be making this again. Thank you :) :)

sarahlh88's picture
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Chose this dish the first time I cooked for my boyfriend. Very tasty and incredibly easy.

joanarze's picture
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I used tiny carrots and halved baby new potatoes and it still took a good 30 minutes to cook the veg. I would use cut up large potatoes instead of new potatoes next time. Sauce was very nice, I used 3 teaspoons of red current jelly and no salt as I reduced it right down. The lamb released a lot of water after being in the oven for 4 minutes and was stewing instead of going brown, so I heated up a frying pan until really hot and finished it off in the pan for 45 seconds each side. The lamb was still pink in the middle but wasn't very tender and I think it would have been cooked better just in a hot pan rather than the oven.

haslop's picture
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Loved this recipe, tasted great! I did cook my carrots and potato's for longer (10 more mins) as they did seem a little hard still. However lamb cooked quickly, gravy was simple and easy to make, however I would say it just needs to be drizzled over the lamb. All served with cabbage cooked with panchetta - all in all great midweek meal!!!

watchstrap's picture
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I made this with some marinated leg of lamb boned chunks that my butc.er sells. He reckoned they took about 40 mins so I only roasted my veg for about 15 mins before adding the lamb. We all enjoyed this, both adults and children. Everyone thought the carrots tasted good. Gravy was so easy and even though I wasn't sure if the children would find it too winey, they loved it. Served it with runner beans. Without a pudding this can be on the table in under the hour. Result.

brownc's picture
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Tryed this recipe for quickness and took over an hour! and I used smaller carrots, top shelf gas mark 7, the carrots and potatoes were hard!

cmotion's picture

Works like a treat. Quick, easy and tastes great! OH loved it!

philcooper99's picture
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Nothing was cooked properly! Used the exactly the times and temperatures specified. What could be going wrong ?

philcooper99's picture
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Does "reduced by about two-thirds" mean you end up with 2/3 or 1/3 the volume ? If the latter, would seem like an awful lot to boil away ?

Can anyone confirm

Also, how much red currant jelly should you use ?

zaradavison's picture
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This was great. I slightly increased the cooking time by first cooking the potatoes for 15 minutes before adding the carrots and 5 minutes after adding the lamb. I also used garlic infused oil which gave the dish a slightly deeper taste.

Gorge, quick and great for something yummy for the family after work.

sir_bakesalot's picture
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chops can never touch the succulence of a small joint - make the extra time. However chops are nice too.

sarahlouisewalker's picture
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Really tasty but didn't know how much redcurrant jelly to use. Any ideas?

lulrick's picture
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Really good - will make again.

windy1963's picture

Brill, after busy day, not too much washing up. Didnt have new potatoes, so did chunks of potato. Gravy was lush. Enjoyed by whole family which is a rare.

bethocallaghan's picture
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The gravy is really yum - though I did find the overall dish slightly greasy.

cduggan's picture
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Quick & tasty, I added parsnip, lovely, plain gravy as I don't use alcohol. Will experiment with different flavour gravies. But definitely a regular.

olton_baggie's picture
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Top notch quick(ish) food. The gravy is beautiful and will be used in more meals than just this.

sheppy's picture

That's Sunday sorted - sounds like a quick one! :D

jstocks's picture

Tried this for a Friday night, end of the week meat treat - it was fantastic, everything roasted really well. Will definitely being cooking this again!

bosleyp's picture

Tried this and liked it but be careful not to buy big lamb chops - totally defeated us ;-)

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