Mini Lamb Roast

1 mini roast per person (2 in each tray)
½ cup fresh chopped mint
½ cup of fresh chopped basil
1 knob of butter melted
Splash of oil
1 heaped teaspoon of garlic chopped
Handful of dried cranberries
Salt and freshly ground pepper to taste
Gravox to thicken the gravy (or flour)
1 teaspoon chicken stock
1 cup water plus extra
Cooking Method:
Pre heat the oven to 200 degrees. Rub the lamb with the butter, oil, basil, garlic and season well with salt and pepper. 
Roast in the oven for 1 hour. 
Remove the lamb; drain the pan juices into a pot and let the lamb rest, covered in foil, while making the gravy.
Add 1 cup of water to the pan juices and bring to a simmer. Add a teaspoon of chicken stock, a dash of gravox (or flour) mixed with a bit of water into a paste, to the mix. Whisk constantly. Add the fresh mint and cranberries. Season with salt and pepper if necessary.
Carve the lamb and serve with the gravy and some favourite roast vegetables.

2 adults.

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