Mini lamb roasts marinated in red wine


Mini lamb roasts marinated in red wine

Prep Time: 10 Mins Cooking Time: 30 Mins Total Time: 40 Mins


  • 375ml (1 1/2 cups) red wine
  • 1 tbs wholegrain mustard
  • 4 garlic cloves, crushed
  • 4 fresh or dried bay leaves, torn
  • 4 (about 350g each) mini trim lamb round roasts
  • 1 tbs olive oil


  1. Combine the wine, mustard, garlic and bay leaves in a large glass or ceramic bowl. Add the lamb and turn to coat. Cover and place in the fridge, turning occasionally, for 6 hours or overnight to marinate.
  2. Preheat oven to 200°C. Drain the lamb from the marinade. Pat dry with paper towel and season with salt and pepper.
  3. Heat the oil in a large frying pan over medium-high heat. Add the lamb and cook, turning, for 3-5 minutes or until browned. Transfer to a large ovenproof dish. Bake in oven for 25 minutes for medium or until cooked to your liking. Cover with foil and set aside for 3 minutes to rest. Thinly slice across the grain. Serve.