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Roast dinner for one or two


  • Preheat oven to 220°C. 
  • Toss the sweet potato, chats, baby onions and brussels sprouts with a little oil and seasonings in an oven tray. Then cook in the oven for about 10 mins until coloured.
  • Rub the mini roast with a little oil and put in the centre of the tray. Sprinkle a little lemon juice, flour and seasonings on top and cook in the oven to the desired degree (12-13 mins for medium-rare). Then remove and rest the lamb for about 5 mins, before slicing.
  • When the vegies start to cook, heat a little oil in a heavy-bottomed pot and gently saute the onion and capsicum until softish. Then add a splash of vinegar, port and red wine. Toss well and cook to reduce. Then add 1 cup stock, mix well and reduce quite heavily, adding more stock as needed. Strain well.
  • Arrange the sliced lamb and vegies on a large plate (or individual plates) and spoon plenty of the sauce over the top.


  • olive oil
  • 1 sweet potato, peeled & sliced
  • 4 chats (baby potatoes)
  • 4 baby onions, peeled
  • 4 brussels sprouts
  • sea salt & freshly ground pepper
  • 1 lamb mini roast, trimmed of all fat & sinew (or chicken Maryland or piece of fillet steak)
  • ½ lemon
  • plain flour
  • ½-1 onion, sliced
  • ½-1 red capsicum, cored, seeded & sliced
  • red wine vinegar
  • port
  • red wine
  • 2 cups beef stock

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm