Make it Scotch

Mini Lamb Roast with Kiwi and Orange Sauce

  • Prep 10 mins
  • Cook 40 mins
  • Serves 2

Ingredients

Cooking Method

  • 1
    Preheat the oven to 190C / 170C Fan / Gas Mark 5
  • 2
    Using silver foil, crumple up a small nest for the lamb to sit in which will also hold the basting juices. Place the mini roast in this and then into a shallow roasting tin. Mix together half the rind and all the juice of 1 orange, soy sauce, sherry and 2 tsp brown sugar. Brush over the lamb, reserving some to baste during roasting.
  • 3
    Roast the lamb for 20 minutes, Brush with the remaining marinade and then roast for a further 20 minutes, occasionally rolling the mini roast in the juices to coat well. Remove from the oven, wrap and seal the foil around the lamb and leave to rest for 10 minutes.
  • 4
    Meanwhile make the kiwi sauce; use an electric blender to puree the kiwi fruit with the lemon juice, the rind of ½ orange and 1 tsp brown sugar.
  • 5
    Carve the lamb and arrange slices on warmed plates, drizzle the cooking juices over the slices and accompany with the kiwi sauce.
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