Harrissa-Spiced Roast Lamb
with Roast Potatoes, Cheesy Cauli, Chantenay Carrots & Gravy
We love a good Harissa-Spiced Roast Lamb and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
Chantenay Carrots
1
Ground Cumin
450
Lamb Roasting Joint
1
Harissa Paste
24
Plain Flour
(Contains Cereals containing gluten)
1
Cauliflower Florets
1
Chicken Stock Powder
1
Mature Cheddar Cheese
(Contains Milk)
1
Dukkah Mix
(Contains Peanut, Celery, Nuts, Sesame)
Not included in your delivery
1
Sugar
400
Water for the Gravy
Nutritional information
Utensils
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 0.5 tsp of salt. Peel the potatoes, chop them into 4cm chunks. Add the potatoes to the boiling water and cook until the edges have softened when you poke them with a knife, 7-8 mins.
While the potatoes cook, trim the tops from the carrots and halve lengthways. Pop them on a large baking tray and drizzle with oil. Season with salt and pepper, ground cumin and sugar (see ingredient list for amount). Toss to coat the carrots in the oil and spices and spread in a single layer at one end of the baking tray. Carefully remove the lamb from the netting (discard the netting). Rub the harissa paste (use less if you don't like heat) onto the lamb and season with salt and pepper. Place it on the other end of the carrot tray.
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. Season with salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turning halfway through.
Once the potatoes have been cooking for 10 mins (or straight away if you are cooking for 3P and 4P), roast the lamb and carrots on the middle shelf of the oven 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. Pop the cauliflower on a smallish baking tray or ovenproof dish (in a single later). Drizzle with oil and season with salt and pepper. Add the cauli to the bottom shelf of the oven to roast for the last 25 mins of potatoes’ cooking time.
Meanwhile, heat a glug of oil in a saucepan over medium heat, stir in the remaining flour and cook for a minute- you've made a roux! Gradually stir in the water (see ingredients for amount) and chicken stock powder, bring to the boil, stirring out any lumps that may form. Once boiling, lower the heat and simmer until the gravy has thickened to your liking, 15-20 mins. Meanwhile, grate the cheddar cheese and pop in a bowl. Add the dukkah to the cheese and mix together.
In the last 5 mins of cauliflower cooking time, sprinkle over the cheese and dukkah and pop on the middle shelf for the last 5 mins. The lamb and carrots should be out of the oven now. Once everything is cooked, thinly slice the lamb and serve with the carrots, potatoes and cheesy cauli. Add the lamb resting juices to the gravy if you want to make it a bit thinner. Drizzle the gravy over the meat and enjoy!
