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Mini lamb roasts with Welsh mash


  • Preheat oven to 220°C.
  • Place the mini roasts on a large baking tray, season quite well and sprinkle about 2 tbsp rosemary needles and a little oil on top and around. Then cook in the oven for 12-15 mins. When ready, remove from the oven and set aside to rest for 5 mins, before slicing.
  • While the lamb is cooking, boil the carrots, potatoes and 2 garlic cloves in lightly salted, boiling water until very tender. Drain and return to the pot with a knob of butter, the milk, seasonings and parsley, and roughly mash.
  • In another pot, rapidly boil the stock with the tomatoes, 1 crushed garlic clove and the mustard until reduced quite heavily, adding more stock as needed. Then strain, add a knob of butter and set aside.
  • To serve, mound the mash on individual plates, top with the sliced lamb and spoon plenty of the sauce over and around. Garnish with a sprig of rosemary.


  • 2-3 lamb mini roasts, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • fresh rosemary
  • olive oil
  • 4 medium carrots, chopped
  • 4-5 large potatoes, chopped
  • 3 garlic cloves, peeled
  • unsalted butter
  • ¼ cup milk
  • 1 tbsp chopped fresh parsley
  • 3 cups beef stock
  • 1 can chopped tomatoes
  • 1 tbsp mustard
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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