Mini Lamb Roast

Ingredients

	1 trim lamb topside or boneless round roast
	1 Teaspoon honey
	2 Tablespoons chopped herbs, mainly parsley with rosemary
	1 Teaspoon Prenzel Cabernet Sauvignon Vinegar
	Prenzel Garlic infused flaky salt
	A pinch of mustard powder or 1 Tbsp of Prenzel Barrelhouse Mustard
	1 Teaspoon Prenzel Rosemary Olive Oil
	Freshly ground black pepper

Method

Season the lamb with herbs, salt and pepper.
Roll it into a neat shape and fix it with a metal skewer or tie it with string.

Mix the honey, Sauvignon Blanc Vinegar and mustard together and rub the mixture into the meat.

Let the lamb stand for 30 minutes, turning in the mixture several times.

In a small heavy saucepan, frying pan or flameproof casserole, heat the oil and brown the meat on all sides. Put a lid on the pan and cook over a moderate heat for 15 minutes.

Remove the roast from the heat, cover with aluminium foil and put into a warm place for about 10 minutes.

This standing time allows the juices to settle, making slicing the meat easier.

Carve the lamb into thick slices and serve with mint sauce.