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Festive Roast Lamb and Red Wine Jus

Festive Roast Lamb and Red Wine Jus

with Roast Potatoes, Honey Glazed Root Veg and Mint Sauce

Roast
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Celebrate this festive season with our Christmas inspired feast. This Festive Roast Lamb and Red Wine Jus is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:CelerySulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time80 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

700 grams

Potatoes

3 unit(s)

Garlic Clove

1 bunch(es)

Rosemary

2 sachet

Cracked Black Pepper

450 unit(s)

Lamb Roasting Joint

150 grams

Chantenay Carrot

2 unit(s)

Parsnip

22 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

1 bunch(es)

Mint

1 sachet

Red Wine Vinegar

(ContainsSulphites)

1 sachet

Honey

Not included in your delivery

1.5 tsp

Sugar

1 tbsp

Boiling Water

¾ tsp

Salt

3 tbsp

Plain Flour

250 milliliter(s)

Water for the Jus

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3595 kJ
Energy (kcal)859 kcal
Fat28.0 g
of which saturates9.0 g
Carbohydrate100 g
of which sugars22.0 g
Protein57 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Saucepan
Cutting board
Knife
Baking Tray
Colander
Small Bowl
Aluminum Foil
Small sauce pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Remove your lamb from the fridge to allow it come up to room temperature. Pour enough oil into a deep baking tray to cover the bottom and pop in the oven. Bring a large saucepan of water with 1/2 tsp of salt to the boil. Peel and chop the potatoes into 4cm chunks. Boil the potatoes for 7-8 mins or until the edges are soft. Meanwhile, peel and grate the garlic (or use a garlic press).

2

Once the potatoes are ready, drain in a colander and sprinkle on the flour (see ingredients for amount). Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil. Season with salt then roast on the top shelf of your oven until golden, 45-50 mins. Turn halfway through. Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks).

3

Carefully remove the lamb from the netting (discard the netting). Mix together the olive oil (see ingredients for amount), garlic, rosemary, cracked black pepper and salt (see ingredients for amount) in a small bowl. Rub all over the lamb then place onto a baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat. Roast the lamb on the middle shelf for 2P: 25-30 mins, 3P: 35-40 mins, 4P: 50-55 mins for medium-rare. Add an extra 5 mins if you like your lamb more well done. Rest, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The lamb is cooked when browned on the outside.

4

Trim the carrots. Halve any large ones lengthways. Trim the parsnips and halve lengthways (no need to peel), then chop into roughly 1cm wide, 5cm long batons. When 25 mins of roasting time remain, add the carrots and parsnips to the lamb's baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast until tender, 20-25 mins. Turn halfway through.

5

Meanwhile, pop the (now empty) potato pan on medium-high heat. Add the red wine jus and water for the jus (see ingredients for amount) and bring to a boil, stirring continuously, 2-3 mins. Turn the heat down slightly then simmer until thickened, 5-6 mins. TIP: Add a splash more water if needed. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the mint into a small bowl with the sugar, boiling water for the sauce (see ingredients for both amounts) and vinegar. Mix together, season with salt then set aside.

6

When everything is ready, carve the lamb and serve on your plates with the roast potatoes. Drizzle the honey over the roasted carrots and parsnips, toss to coat and pop alongside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. To finish, spoon over the red wine jus and drizzle the mint sauce over your lamb. Enjoy!