AT A GLANCE
Not all lamb roasts have to feed the hordes - mini lamb roasts are just perfect for two, or for one with leftovers for a lamb sandwich the next day. Crushed minted peas would be great to serve alongside this dish if the fancy takes you.
|01||Combine 2 tbsp oil, garlic, thyme, lemon rind and juice in a bowl and season to taste. Place lamb in a snap-lock bag large enough to hold it snugly. Pour in marinade, seal the bag and massage into lamb, then set aside to marinate and reach room temperature (1-1½ hours).|
|02||Preheat oven to 200C fan-forced. Heat a large frying pan over medium-high heat, remove lamb from marinade, add to pan and brown well all over. Transfer lamb to a roasting pan and roast until cooked to your liking (30-35 minutes for medium-rare, and internal temperature reads 54C-58C on a meat thermometer). Cover with foil and set aside to rest for 15 minutes.|
|03||Meanwhile, par-cook potatoes in a saucepan of boiling water until a knife inserted meets with just a little resistance (4-5 minutes), add carrots and boil for another 3 minutes, then drain well. Transfer vegetables to a roasting pan, toss with remaining oil, season to taste and roast until golden brown (25-30 minutes). Toss with mint and parsley and set aside.|
|04||Meanwhile, for carrot-top pesto, process ingredients except oils and vinegar in a food processor until finely chopped then, with motor running, gradually add oils and process to combine. Add vinegar, season to taste and process to combine, then serve spooned over sliced lamb with roasted vegetables.|