Garlic Studded Roast Lamb
with Provencale Roasted Veggies, Mint and Balsamic Drizzle
- Sulphites
- May contain traces of allergens
- Celery
Ingredients
1 pot(s)
Red Wine Jus Paste
125 grams
Baby Plum Tomatoes
150 grams
Tenderstem® Broccoli
24 grams
Plain Flour
450 grams
Lamb Roasting Joint
1 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
1 unit(s)
Courgette
(May contain traces of: Celery)
½ bunch(es)
Mint
900 grams
Potatoes
Not included in your delivery
2 tbsp
Oil for the Sauce
4 milliliter(s)
Water for the Gravy
Instructions
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.
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!
