Lamb Mini Roast

Ingredients

  • 1 or 2 HORIZON lamb flanks or topsides (each about 350 to 480g)
  • Coarsley ground black pepper

Spiced Apricot Mustard Glaze:

  • 1 to 2 tbsp wholeseed mustard
  • 1 to 2 tbsp olive oil
  • 1 to 2 tbsp Spiced Apricot Sauce

Directions

Stove-Top Frypan Method

  1. Trim fat from lamb. Brush lamb with oil and grind over pepper.
  2. Heat a dry frying pan or saute pan well (do not add oil to pan), then brown lamb on all sides, turning it with tongs, for 4 to 6 minutes.
  3. Reduce heat to very low, put on a lid and cook very gently, turning lamb occasionally: Time 18 to 20 minutes for topside, 16 to 18 minutes for smaller thick flank.
  4. Remove from heat. Let lamb rest in pan, or on a plate, loosely covered with foil, for 10 minutes or more before carving.
  5. Serve hot or cold with mustard or Spiced Apricot Sauce.

Oven-Finish Method:
With Spiced Apricot Mustard Glaze:

  1. Trim fat from lamb. Brush lamb with oil and grind over pepper.
  2. Combine ingredients for glaze.
  3. Brush lamb with a little oil and grind pepper over. Brown oiled lamb 4-6 minutes in a dry frypan.
  4. Place lamb on rack in a foil-lined baking dish. Spread with half the glaze mixture. Cook in preheated oven (Bake or Fanbake) at 200-220 degrees celsius 18-20 minutes
  5. Let lamb rest 10 minutes before carving.

One Lamb Thick Flank serves 2 to 3.

One Topside serves 3 to 4.