Here’s a family meal for those wanting more than just a roast, but using elements which everyone loves such as lamb, minted peas and crunchy potatoes. See links below. The lamb is finished off with grapes and almonds and a damson jelly jus. Bring it on!
This recipe can be halved, and even a lone little lamb roast can be cooked to serve 2. That’s what I did for the photograph, and all was well!
4 x 350g (about 4 x 12 ounce) lamb pan roasts (single muscle roasts sometimes called nuggets)
90g (3 oz) butter
2 tsp flaky sea salt
Freshly ground black pepper
1½ Tbsp chopped rosemary
Finely grated zest 1 large lemon
1 cup panko crumbs, blitzed to a fine crumb
2 Tbsp chopped shallots
⅓ cup slivered almonds
1 cup firm red grapes, halved
1 tsp chopped thyme
2 Tbsp damson plum paste let down with 4 Tbsp hot water (melt gently in microwave and stir until smooth)
1 Preheat oven to 200°C (400°F). Remove fat and silverskin (membrane) from lamb roasts by slipping a small sharp knife between silverskin and meat, and pulling away the silverskin as you slide the knife over the meat. This makes the lamb more tender (it can be done ahead). Gently melt 60g butter (⅔ of the butter) in a small bowl them mix in flaky sea salt, plenty of pepper, rosemary and lemon zest. Spread on top of lamb roasts. Have crumbs on a piece of paper. Dunk buttered side of lamb into crumbs. Now spread the other side of the lamb with butter and coat with crumbs. (This method keeps the buttery paste on the lamb and not your fingers.)
2 Heat an ovenproof dish which is just big enough to hold the roasts over a medium heat. Add 1 tablespoon butter and when it is sizzling, put in the roasts rounded side down. Once golden, turn carefully with tongs. Transfer to oven and cook for about 15 minutes (the lamb should feel springy but not bouncy).
3 While lamb is cooking, make grape and almond jus. Heat a small frying pan (skillet) over medium heat. Add 1 tablespoon of butter. Add shallots and cook until golden. Add almonds. Cook until just starting to colour, stirring, then add grapes. Cook until grapes are hot. Add thyme, season with salt and pepper, then add melted damson jelly. If the lamb is not ready for slicing and serving, turn off heat, and reheat very gently when required.
4 When lamb is ready, remove from oven. Transfer to chopping board, sprinkle on all sides as best you can with a little more salt, and rest for 7 minutes. Slice lamb thinly, arrange on a heated platter and spoon over heated grape and almond jus. Serve immediately.
Damson plum paste gives the jus a great flavour and consistency. I use
Damson Plum Paste from The Damson Collection https://www.thedamsoncollection.co.nz
You could substitute a red wine jelly or redcurrant jelly.
To accompany the lamb, do peas your fave way, or serve with Peas with Pancetta. Roast potatoes in the normal way, or serve the lamb with steamed freshly dug potatoes.