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Mini Curried Lamb Roast with Rosemary Vegetables

Roast Lamb:
3 Baby lamb rumps; trimed (approx 250g (3 to 4) each)
Milled pepper and sea salt
1 ts Crushed garlic
1 ts Tarragon
1 Heaped tsp Madras Curry Blend
A little olive oil to moisten
1 tb Madras Curry Blend
1 600 g bottle Steak or Savoury Tomato

Sauce - Roast Vegetables:
4 Medium-sized washed gourmet potatoes; quartered
4 sm Carrots; peeled then cut into even batons, their full length
4 sm Parnips; peeled then cut into even batons, their full length
1 tb Rosemary
1 ts Crushed garlic
Milled pepper and sea salt
Extra virgin olive oil to drizzle

Roast Lamb:

Season the lamb rumps all over then sear in hot oil until nicely browned.

Sprinkle over the herbs, first measure of curry and garlic then allow to stand for 30 minutes.

Place the lamb in a 180 C oven and roast until medium rare (approximately 20 minutes).

Once cooked remove from the pan and rest in a warm place for 6-8 minutes.

Add the second measure of curry powder to the warm pan then fry for a minute over a gentle heat.

Add the steak or tomato sauce and heat through.

To serve spoon a portion of sauce onto the plate.

Evenly divide the vegetables between the serving plates.

Slice the rested lamb into even portions then place over the vegetables.

Garnish with small sprigs of rosemary.

Roast Vegetables:

Mix all the prepared vegetables, rosemary and garlic together in a large roasting tray.

Season with sea salt and plenty of milled pepper, then drizzle with olive oil.

Place in a preheated 180 C oven, and cook until all the vegetables are tender.

Be sure to shake them to ensure even cooking, but avoid breaking them up.

Serves 4.

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