Name: Quick roast lamb
Total time: 30 min
Yield: Serves 2
Cuisine: British
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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Quick roast lamb

Quick roast lamb

Good Food team

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Serves 2

Easy

Total time: 30 mins

Ready in 30 mins

A star rating of 4.3 out of 5.22 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal606
fat32g
saturates13g
carbs44g
sugars13g
fibre5g
protein34g
salt0.7g

low

Method

step 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.
step 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.
step 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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A star rating of 4.3 out of 5.22 ratings

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