Mini lamb roasting joint with warm spices
1 x 350-400g lean mini lamb leg or shoulder roasting joint
450g small new potatoes, quartered
2 medium onions, peeled and cut into wedges
3 fresh bay leaves, torn
Seasonal veg, to serve
For the warm spice mix:
1tsp cumin powder
2tsp ground coriander
Salt and freshly milled black pepper
Juice of 1 small orange
Preheat the oven to Gas mark 4-5/180-190C. Place the potatoes and onions in the base of a non-stick roasting tin. Drizzle with half the oil and sprinkle over the bay leaves.
Make the spice mix by combining all the ingredients for the mix together with the remaining oil. Place the joint on a chopping board and make several slits over the surface, then brush the spice mix all over. (If time allows, marinate the joint in the spice mix for at least two hours, or overnight, in the fridge.)
Once you’ve covered the lamb in the marinade, place it on top of the potatoes and roast uncovered for 35-40 minutes (for medium). Cover the meat with foil if browning too quickly. Serve with the potatoes and seasonal vegetables.