Mini Roast with Miso Glaze - Beef or Lamb

Current rating:
3 / 5
Your rating:
Suitable cuts:
mini roasting joint
Between 2 and 3 people
Cooking Time:
Between 25 and 30 minutes
Cooking Time Detail:
Cooking time: 25-30 minutes (for medium)
Preparation time: 20 minutes
  • 1 x 350-400g (12-14oz) lean lamb or beef mini roasting joint
  • Freshly milled black pepper
  • 200g/7oz prepared egg noodles
  • For the Miso Glaze:
  • 1 small jar prepared miso paste
  • 60ml/4tbsp Japanese rice wine, sherry or water
  • 20ml/4tsp runny honey
  • For the Vegetables:
  • 1 large courgette, roughly chopped
  • 2 red peppers, cored, seeded and roughly chopped
  • 2 yellow peppers, cored, seeded and roughly chopped
  • 2 small onions, peeled and roughly sliced
  • 2 garlic cloves, peeled and finely chopped
  • 15ml1tbsp rapeseed oil
1. Preheat the oven to Gas mark 6, 200°C, 400°F.

2. In a small bowl mix together the miso paste, rice wine, sherry or water and honey. Set aside.

3. Arrange the vegetables in a large non-stick roasting tin, season and drizzle with oil. Lightly shake the pan to coat the vegetables.

4. Put the lamb or beef on a chopping board, make several slits over the surface and season. Position the lamb on top of the vegetables, brush generously with the glaze (including the vegetables) and roast for 25-30 minutes (or 45-50 minutes for the beef mini roast).

5. 5-10 minutes before the end of the cooking time for the mini roast prepare the noodles according to the packet instructions, drain and set aside in a large saucepan or bowl.

6. Remove the lamb and vegetables from the oven. Transfer the lamb to a small plate. Cover and leave to rest for 5 minutes. Add the roasted vegetables and any meat juices from the roasting dish to the noodles. Toss gently and divide evenly onto serving plates.

7. Thinly slice the lamb, arrange on top of the noodles and serve immediately.