Garlic Roast Lamb with Roasted Potatoes
Mint and Balsamic Veggies and Red Wine Jus
- Sulphites
- Celery
- May contain traces of allergens
- Celery
Ingredients
700 grams
Potatoes
1 unit(s)
Courgette
(May contain traces of: Celery)
½ bunch(es)
Mint
2 unit(s)
Garlic Clove
450 grams
Lamb Roasting Joint
30 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
80 grams
Tenderstem® Broccoli
125 grams
Baby Plum Tomatoes
Not included in your delivery
2 tbsp
Oil for the Sauce
300 milliliter(s)
Water for the Gravy
3 tbsp
Plain Flour
Nutritional information
Instructions
Preheat your oven to 200°C. Remove the lamb from the fridge to allow it to come up to room temperature. Pour a good glug of oil onto a baking tray and pop in your oven. Bring a large saucepan of water to the boil on high heat with a pinch of salt. Peel the potatoes, chop them into 4cm chunks. Trim the courgette and slice into 1cm thick rounds. Pick the mint leaves from their stalks and finely chop (discard the stalks). Add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife.
Peel and grate the garlic (or use a garlic press). Carefully remove the lamb from the netting (discard the netting). Season the lamb with salt, pepper, garlic and a drizzle of oil place it onto a baking tray, and rub into the meat. IMPORTANT: Wash your hands and equipment after handling raw meat. Once the potatoes are ready, drain in a colander, pop back into the pan and sprinkle on half the flour. Give your pan a shake to fluff up the potato.
Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Sprinkle over a pinch of salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through. Meanwhile, heat a frying pan over high heat (no oil). When hot, add the courgettes and cook until charred, 3 mins one each. Keep to one side we, will re-heat before serving. Wipe the pan clean.
When the oven is hot, roast the lamb on the middle shelf for 25-30/35-40/50-55 mins (depending on size) for medium-rare. Add an extra 5 mins if you like your lamb more cooked. Rest, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The lamb is cooked when browned on the outside.
Pour the water for the sauce (see ingredients for amount) into a small saucepan, bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins. In a small bowl, mix the mint with the balsamic vinegar and olive oil and set aside (see ingredients for amount).
While the lamb rests, pop the Tenderstem® and baby tomatoes on the baking tray you used for the lamb, drizzle with oil and season with salt and pepper. Roast until tender and the tomatoes have popped, 10 mins. Add the charred courgette slices to the tray for the last 5 mins to warm through. Remove the netting from the lamb, slice thinly and arrange on your plates. Pop the roasties and veggies alongside. Reheat the gravy if necessary, spoon all over and finish with a drizzle of the minty dressing!
