Roast lamb for two with sweet potato and chilli jam

Boyfriend cleaned the kitchen whilst I was at work yesterday, which was a joy. I got a text sometime mid afternoon to let me know he’d rescue some select vegetables from the plastic veggie rack under the counter, but unfortunately some of their friends were not so lucky, and not everyone made it. The most notorious casualty was a melon that died in his hands.

We had a mini lamb roast I’d bought from the Puddledub stall at the farmers market weekend before last. I’d actually forgotten about it completely, but it’s a novel idea – a tiny lamb roast of about 350g total weight, perfect for two people as a mid-week roast, with pretty much no waste. I bought one for my friend Chris last time we went to visit him, because he only has a toaster oven so wouldn’t be able to roast a whole leg of lamb. These mini roasters are terribly cute and would be perfect for a dinner party idea I’ve been brewing since Christmas. I managed to find a handful of shallots that didn’t look too suspicious and some organic sweet potatoes from Waitrose that my boyfriend nudged me towards – probably as they didn’t have much time left, and also because he loves sweet potato.

Roast lamb for two with sweet potato and chilli jam

350g mini roast lamb (I used a Jacob mini roast from Puddledub, which is cute as hell and ready rolled)
A handful of shallots, chopped
2 sweet potatoes, chopped
Rapeseed oil (Summer Harvest – farmers market)
Chilli salt
1 tbsp sweet chilli jam (made by the lovely Mel)Preheat oven to 190 º.

In a heavy bottomed pot – I used a large Le Creuset – pour about a tbsp of oil. Add the sweet potatoes and shallots, taking care to spread them out so they lie in a relatively even layer covering the whole dish. Place the piece of lamb on top, season with chilli salt (don’t forget to season the veg as well) and brush with a little sweet chilli jam.

Roast 45-50 minutes for medium, 35-40 minutes for medium rare. Let rest covered.

Serve with sweet onion chutney.