Garlic Studded Roast Lamb
with Provencale Roasted Veggies, Mint and Balsamic Drizzle
A roast lamb is a signature when it comes to a classic roast dinner. We’ve studded ours with garlic, which will permeate the meat as it cooks. Veering from tradition, our roast lamb comes with roasted provencal vegetables. Easy to prepare, these veggies are sweet and tender, making them perfect for lamb. They’re soon to become a family favourite - we guarantee it!
The quantities provided above are averages only.
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 war 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.
Ingredients
900
Potatoes
1
Courgette
(May contain traces of: Celery)
½
Mint
1
Garlic Clove**
450
Lamb Roasting Joint
22
Red Wine Jus Paste
(Contains: Sulphites, Celery)
12
Balsamic Vinegar
(Contains: Sulphites)
150
Tenderstem® Broccoli
125
Baby Plum Tomatoes
Not included in your delivery
2
Oil for the Sauce
4
Water for the Gravy
3
Plain Flour
Utensils
Cooking Instructions and Tips
Preheat your oven to 200°C. 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 the garlic clove(s) and quarter lengthways. Take your lamb roasting joint and use a small knife to poke small holes about 2cm deep. TIP: 1 hole per quarter of garlic. Push a piece of garlic into each hole. Keep to one side, we will roast the lamb later. IMPORTANT: Wash your hands 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.
Season the lamb with salt, pepper and a drizzle of oil.Transfer to another baking tray and roast in the oven for 30/40/55 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 safe to eat when the outside is cooked.
Meanwhile,heat a glug of oil in a saucepan over medium heat, stir in the remaining flour and cook for a minute. Gradually stir in the water (see ingredients for amount), bring to the boil, stirring out any lumps that may form. Stir in and dissolve the red wine jus paste, then lower the heat and simmer until the gravy has thickened to your liking, 15-20 mins. Season to taste with salt and pepper. 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 Provencal veggies alongside. Reheat the gravy if necessary, spoon all over and finish with a drizzle of the minty dressing!
