Ingredients
- 3 teaspoons olive oil
- 400 g (14 oz) boneless lamb mini roast (rump)
- 1 garlic clove, cut into slivers
- 1 teaspoon rosemary
- 3 new potatoes
- 250 g (9 oz) pumpkin (winter squash), cut into 5 cm (2 inch) pieces
- 1 carrot, halved lengthways
- 1 parsnip, quartered lengthways
- 1 small fennel bulb, trimmed and halved
- 1 small red onion, halved
- 125 ml (4 fl oz /½ cup) chicken or vegetable stock
- 60 ml (2 fl oz /¼ cup) red wine
- 2 teaspoons butter, softened
- 2 teaspoons plain (all-purpose) flour
- cooked baby peas, to serve
- mint jelly, to serve
Method
1. Preheat the oven to 200°C (400°F/Gas 6).
2. Place the oil in a large bowl. Using a small sharp knife, make several incisions in the lamb and insert the garlic and rosemary into the cuts. Brush the lamb with a little of the oil, then season to taste with sea salt and freshly ground black pepper and place in a roasting tin.
3. Add the prepared vegetables to the remaining oil in the bowl. Using clean hands, rub the vegetables to lightly coat with the oil, season to taste, then arrange around the lamb in the tin. Bake for 35 minutes or until the lamb is cooked but still a little pink in the middle.
4. Transfer the lamb to a plate, cover loosely with foil and leave to rest in a warm place. Bake the vegetables for a further 15 minutes, or until tender. Remove to a dish and keep warm.
5. Pour roasting juices and any meat and vegetable sediment into a saucepan, add the stock and red wine and stir over medium heat until the meat and vegetable sediment is incorporated. Bring to the boil. In a small dish, blend the butter and flour until well combined, then whisk into the boiling liquid. Reduce the heat to low and cook, stirring constantly, for 3 minutes. Season to taste.
6. Serve the lamb and roast vegetables with the gravy, cooked peas and mint jelly on the side.
