Winter roasts recipe for 2 people, takes only 20 mins; recipe has new potato, carrot, oil, rosemary, wine, stock, redcurrant jelly, lamb chop and green bean.
Quick roast lamb
Course: Winter roasts
Servings
2
servings
Prep time
20 mins
Ingredients
- Carrot: 250g Chantenay carrots, or large carrots cut into big chunks
- Green Bean: green beans, or other veg, to serve
- Oil: 1 tbsp oil, plus a little more for the lamb
- New Potato: 400g new potatoes
- Rosemary: 1 sprig rosemary, leaves chopped
- Stock: 100ml lamb stock, (from a cube is fine)
- Wine: 100ml red wine
- Redcurrant Jelly: redcurrant jelly
- Lamb Chop: 4 lamb chops, or cutlets
Directions
- 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.
- 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.
- 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.
