Lamb Mini Roast with Red Pesto | Red Tractor


Lamb Mini Roast with Red Pesto

Added 24 Oct 2016

A mid-week lamb mini roast for two topped with prepared red pesto and served with a vegetable noodle stir-fry.
Serves: 2 people
Cook: 40 minutes. 


  • 1 x 400-450g/14oz-1lb lean lamb mini roast (we used thick flank)
  • Salt and freshly milled black pepper
  • 15-30ml/1-2tbsp prepared red pesto
  • For the Pasta:
  • 30ml/2tbsp prepared red pesto
  • 100g/4oz cherry tomatoes, halved
  • Large handful baby spinach leaves
  • Freshly chopped flat-leaf parsley, to garnish


  • Preheat the oven to Gas mark -5, 190°C, 375°F.
  • Place the mini roast joint on a chopping board and make several slits over the surface and season.  Spread with the prepared pesto.
  • Transfer to a metal rack in a roasting tin and roast and roast for 35-40 minutes. Cover with foil if browning too quickly.
  • Transfer the lamb to a warm plate; lightly cover with foil and leave to rest for 5-10 minutes, 20 minutes if time allows. 
  • Meanwhile, cook the pasta according to the packet instructions, drain and return the pasta to the pan. Add the remaining pasta ingredients.
  • Thinly slice the lamb, toss in the pasta and serve.

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