Quick roast lamb
- Preparation and cooking time
- Total time
- Ready in 30 mins
- Easy
- Serves 2
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- 400g new potatoes
- 250g Chantenay carrotsor large carrots cut into big chunks
- 1 tbsp oilplus a little more for the lamb
- 1 sprig rosemaryleaves chopped
- 100ml red wine
- 100ml lamb stock(from a cube is fine)
- redcurrant jelly
- 4 lamb chopsor cutlets
- green beansor other veg, to serve
Nutrition: per serving
- kcal606
- fat32g
- saturates13g
- carbs44g
- sugars13g
- fibre5g
- protein34g
- salt0.7glow
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.
