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Quick roast lamb

Quick roast lamb

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Rating: 4 out of 5.22 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 30 mins
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal606
fat32g
saturates13g
carbs44g
sugars13g
fibre5g
protein34g
low insalt0.7g
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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

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.

Goes well with

Recipe from Good Food magazine, September 2008

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Overall rating

Rating: 4 out of 5.22 ratings
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