Herb Crusted Lamb Mini Roast Traybake

Ingredients

• 1 (approximately 500 g)lamb mini roast
• 2 tablespoonsfinely chopped rosemary
• 2 tablespoonsfinely chopped thyme
• 2 tablespoonsolive oil
• to tastesalt and pepper
• 300 gnew potatoes, halved or quartered depending on size
• 200 gbaby carrots, such as Chantenay
• 2 smallred onions, cut into wedges
• 8 clovesgarlic, left in their skins and gently bashed
• a few sprigsrosemary and thyme
• 2 tablespoonsolive oil
• to tastesalt and pepper
• a juggravy
• to tastegreen vegetables, such as peas, cabbage or broccoli

Instructions

1. 1

   Take out lamb

   Remove the lamb from the fridge.

2. 2

   Heat the oven

   Preheat the oven to 190°C, 170°C fan, gas mark 5 (375°F).

3. 3

   Prepare vegetables

   Put the potatoes, carrots and onion wedges in a roasting tray. Leave the garlic in its skins, bash each clove gently with the side of a knife to split the skin, then add it to the tray.

4. 4

   Season the tray

   Drizzle the vegetables with 2 tablespoons of olive oil, season with salt and pepper, and add a few sprigs of rosemary and thyme. Toss everything together, then spread it into an even layer.

5. 5

   Roast vegetables

   Place the tray in the preheated oven and cook for 10 minutes.

6. 6

   Coat the lamb

   Meanwhile, combine the chopped rosemary and thyme with 2 tablespoons of olive oil, salt and pepper. Rub this mixture all over the lamb.

7. 7

   Roast the lamb

   Take the vegetables out of the oven and make space in the centre of the tray. Set the lamb in the space and cook the lamb and vegetables for 30 minutes (see note).

8. 8

   Remove the lamb

   After 30 minutes, lift the lamb from the tray and place it on a board.

9. 9

   Finish the vegetables

   Spread the vegetables out again and gently toss them in the tray juices. Return them to the oven for a further 10–15 minutes, until golden; the recipe states that they will have had 1 hour in total.

10. 10

    Rest the lamb

    Cover the lamb loosely with foil and leave it to rest for 15 minutes.

11. 11

    Serve the roast

    Once the vegetables are cooked and the lamb has rested, serve with a jug of gravy and extra vegetables if you wish.

What is a lamb mini roast traybake?

A traybake is a meal cooked together in one oven tray, here with lamb at the centre and vegetables roasting alongside it. The combination draws on the familiar British Sunday roast, with herbs, potatoes, carrots and gravy.

This version starts the vegetables first, then adds a rosemary-and-thyme-coated mini roast. That staggered timing gives the vegetables a head start while keeping the preparation straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 395 calories, 18g protein, 33g carbs, 21g fat.

The potatoes provide most of the carbohydrate, while the lamb and olive oil contribute much of the protein and fat. Add a generous serving of green vegetables alongside the traybake to round out the plate.

Choosing the ingredients

Lamb: A mini roast of about 500 g suits the recipe’s modest scale. Let it lose some of its chill while you prepare the tray.

Herbs: Finely chopped rosemary and thyme form the lamb’s coating, while whole sprigs flavour the vegetables. Fresh herbs are specified for both uses.

Vegetables: New potatoes, baby carrots and red onions make a mix of starchy, sweet and savoury flavours. Cut larger potatoes into smaller pieces so they cook more evenly.

Getting the garlic right

In their skins: Gently bashing the garlic splits the skins without exposing the cloves completely. This lets them flavour the tray juices while helping protect them from burning.

Even spacing: Toss the vegetables with oil and seasoning, then spread them into one layer. Crowded vegetables are less likely to brown evenly.

Timing the tray

Vegetable head start: The potatoes, carrots and onions roast for 10 minutes before the lamb joins them. This gives the vegetables time to begin cooking before the lamb’s 30-minute roast.

Finish and rest: The instructions then return the vegetables to the oven for 10–15 minutes while the lamb rests under loose foil for 15 minutes. The method also describes the vegetables as having cooked for 1 hour in total, though the listed stages add up to 50–55 minutes.

Checking doneness

Vegetables: Look for a golden colour, and check that the potatoes are tender when pierced. If they need more time, leave them in the oven while the lamb rests.

Lamb: The recipe gives a 30-minute cooking time but does not specify a target doneness or internal temperature. For a reliable result, use a meat thermometer and follow guidance appropriate to the joint and doneness you prefer.

Serving the roast

Gravy: Serve it in a jug so everyone can add as much as they like. The tray juices add flavour to the vegetables and can be spooned over the meal.

Greens: Peas, cabbage or broccoli provide a fresh contrast to the rich lamb and roasted vegetables. Steam or boil them separately while the lamb rests.

Recipe notes & tips

• Cut the potatoes to a similar size so they roast at a similar pace.
• Keep the garlic cloves in their skins and bash them gently rather than chopping them.
• Spread the vegetables in a single layer to encourage browning.
• Rub the herb mixture over the whole surface of the lamb.
• Rest the lamb loosely covered with foil before carving.
• Cook extra green vegetables separately if you want a more generous portion.

Variations

• Swap the herbs: Use finely chopped sage in place of some of the rosemary or thyme.
• Change the vegetables: Use chunks of parsnip in place of some of the carrots.
• Add courgette: Put thickly sliced courgette in the tray for the final 10–15 minutes.
• Serve with mint sauce: Offer it alongside the gravy for a classic lamb accompaniment.
• Try different greens: Serve with tenderstem broccoli or green beans instead of peas or cabbage.

Common mistakes to avoid

• Crowded tray: The vegetables can steam rather than brown; spread them into an even layer.
• Large potato pieces: They may take longer to cook; halve or quarter them according to size.
• Exposed garlic: Peeled or chopped cloves can scorch; keep them in their skins and bash gently.
• Skipping the rest: Cutting the lamb straight away can let its juices run out; leave it under loose foil for 15 minutes.
• Relying only on the clock: Roasts vary in shape and doneness; check the lamb with a suitable thermometer if available.

How to store

Refrigerate leftover lamb and vegetables in a covered container within 2 hours, and use within 3–4 days. Reheat until piping hot, either in the oven or microwave; keep gravy separate and heat it thoroughly.

Frequently asked questions