Whipping up a lovely roast dinner doesn’t have to be only for the weekend, you can also make it a weekday tradition. I love a roast dinner on a Sunday and really enjoy cooking all the different sides to go with the meat (either chicken or lamb) and then face planting myself and feasting on it later. This is normally followed by either a family walk a few hours later or a lazy afternoon on the sofa watching DVDs.
During the week, cooking a massive roast for the family can be a bit much, especially during a busy working week. Mini roasts are delicious joints of beef or lamb that are just smaller, so easy and quick to cook which makes them perfect for a mid-week roast dinner. They are a lovely size for 2 to share, but we found that we managed to stretch our mini lamb joint between the 3 of us with a bit left over.
- 1 x 400-450g/14oz-1lb lean lamb mini roast
- Salt and freshly milled black pepper
- 15-30 ml /1-2tbsp prepared red pesto
- 175 g /6oz pasta shapes
- 30 ml /2tbsp prepared red pesto
- 100 g /4oz cherry tomatoes halved
- Handful baby spinach leaves
- 25 g /1oz pine nuts toasted
- Freshly chopped flat-leaf parsley to garnish
Preheat the oven to Gas mark 5, 190°C, 375°F.
Place the mini roast joint on a chopping board and make several slits over the surface and season. Spread with the prepared pesto.
Transfer to a foil-lined metal rack in a roasting tin and roast and roast for 35-40 minutes. Cover with foil if browning too quickly.
Transfer the lamb to a warm plate; lightly cover with foil and leave to rest for 5-10 minutes, 20 minutes if time allows.
Meanwhile, cook the pasta according to the packet instructions, drain and return the pasta to the pan. Add the remaining pasta ingredients.
Slice the lamb and serve with the pasta.
Alternatively, why not spread the pesto over a whole or half leg of lamb? Half way during cooking, simply brush the pesto mixture over the joint and continue to roast to your preference.
When shopping for meat, the one thing that I find really helpful is a quality mark like the Red Tractor logo, which means that the meat is traceable from farm to shop. I think it’s always important that to know where your food is coming from and I’m always cautious when buying either beef or lamb.
What I love about mini roasts and as this recipe shows, they’re incredibly versatile and can be sliced and cut to be used in a huge variety of recipes like my . I couldn’t believe how quick and easy this pasta dish was to make, it’s amazing how simple and good quality ingredients taste so well together. Sometimes, I think we get overwhelmed and throw too many ingredients into one dish, less is definitely more with this one.
For everything you need to know about beef and lamb, more recipe ideas and information about Red Tractor beef and lamb, please visit for more details.
Are roast dinners a weekend only thing for you? Could you be inspired to cook up a mini roast dish like this one?
*Recipe commissioned by Red Tractor, but all opinions are my own.