Mini Lamb Roast Dinner with Baked Baby Carrots

To prepare the ingredients, peel the eschallots and garlic cloves. Drain and rinse the cannellini beans.

Cut four x 1 cm deep inserts into the fat side of the lamb rump roast. Slice one of the garlic cloves into quarters and set the remaining cloves aside. Insert the garlic quarters into each slit along with a small piece of thyme (reserve a few thyme leaves for the bean puree). Drizzle the lamb with a little olive oil and season generously with salt and pepper. Heat a frying pan over a medium-high heat. Sear the lamb fat side down first, then on all sides, for a total of 5 minutes. Place the lamb on the tray.

Toss the carrots and eschallots in the olive oil and season with salt and pepper. Place on the oven tray with the remaining garlic cloves. Roast for 20 minutes or until vegetables are tender, and meat is cooked to your liking. Transfer the lamb to a plate and cover with foil. Set aside to rest for 5 minutes. Cover the vegetables with foil to keep them warm.

Place the cannellini beans and roasted garlic in a small saucepan with the milk and remaining thyme leaves. Heat over a medium heat until gently warmed through. Puree the mixture using a stick blender or potato masher until smooth. Season with salt and pepper. Place back over a low-medium heat and stir until slightly thickened.