With new season lamb just around the corner, it has to star in my recipe this month. The topside of the leg is usually sliced for steaks, but it is also a fantastic quick-roasting joint and deserves to be served pink. Enjoy!
Topside of spring lamb with citrus veg and new potatoes
Author: Simon Osborne
Ingredients
- 350-400g lean lamb topside
- freshly milled black pepper
- For the citrus vegetables
- 2 tbsp rapeseed or olive oil
- 3 tbsp freshly squeezed orange juice
- small bunch fresh thyme leaves
- 4 garlic cloves, peeled and finely crushed
- 2tsp Chinese five spice powder
- 400g baby carrots, cleaned and trimmed
- 400g baby new potatoes, halved
- 3tbsp thick-cut Seville orange marmalade, warmed
- extra thyme leaves, to garnish
Method
- Preheat the oven to 190C/Gas 5.
- In a small bowl, mix together the oil, orange juice, thyme, garlic and Chinese five spice.
- Put the vegetables in a large non-stick roasting tin, season and spoon over half the citrus mixture.
- Lightly shake the pan to spread out and coat the vegetables.
- Place the joint on a chopping board, make several slits over the surface and season.
- Position the lamb on top of the vegetables and roast in the oven for -30 mins.
- Remove tray from the oven, spoon the remaining citrus mixture around the vegetables and brush the marmalade over the joint and vegetables.
- Return to the oven and continue to cook for a further 10 mins.
- Remove from the oven with the vegetables and transfer to a warm plate, cover with foil and leave to rest for 5-10 mins.
- Carve the lamb and serve with the vegetables.
