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Roast dinner lover? This mini lamb roast recipe is the perfect way to enjoy a Sunday roast any day of week

And it's the perfect lunchbox size!

mini lamb roast
Harriet Keane
Lifestyle Intern
September 29, 2019
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Can't wait till next Sunday to have your next roast dinner? This mini lamb roast dinner recipe is the perfect way to enjoy a Sunday roast any day of the week! It's not only a delicious dinner-for-one without the waste but it also doubles up as a lunchtime treat being the perfect lunchbox size  - plus it looks super cute, so basically a win-win! 

Serves 2-3, Preparation time 10 minutes, Cooking time: 35-40 minutes (for medium)



1 x 350-400g (12-14oz) lean lamb mini roasting joint (thick flank or topside)

Salt and freshly milled black pepper

For the Citrus Vegetables:

30ml/2tbsp rapeseed or olive oil

45ml/3tbsp freshly squeezed orange juice

Small bunch fresh thyme leaves

4 garlic cloves, peeled and finely crushed

10ml/2tsp Chinese 5 spice powder

400g/14oz baby carrots, cleaned and trimmed

400g/14oz baby new potatoes, halved

45ml/3tbsp thick cut Seville orange marmalade, warmed

Extra thyme leaves, to garnish

mini lamb roast


Preheat the oven to Gas mark 5, 190°C, 375°F.

In a small bowl mix together the oil, orange juice, thyme, garlic and Chinese 5 spice.

Put the vegetables in a large non-stick roasting tin, season and spoon over half the citrus mixture.  Lightly shake the pan to spread out and coat the vegetables.

Place the joint on a chopping board, make several slits over the surface and season.  Position the lamb on top of the vegetables and roast for 25-30 minutes.

Remove from the oven, spoon the remaining citrus mixture around the vegetables and brush the marmalade over the joint and vegetables. Return to the oven and continue to cook for a further 10 minutes.

Remove from the oven with the vegetables and transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes.  Carve the lamb and serve with the vegetables.

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