Herb Crusted Roast Lamb and Red Wine Jus
with Roast Potatoes and Butter Glazed Carrots & Peas
This Herb Crusted Roast Lamb and Red Wine Jus is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
450
Lamb Roasting Joint
450
Potatoes
1
Mint
2
Garlic Clove
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Dried Oregano
15
Dijon Mustard
(Contains Sulphites, Mustard)
20
Unsalted Butter
(Contains Milk)
150
Chantenay Carrots
120
Peas
30
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
1
Oil for the Breadcrumbs
1
Plain Flour
50
Water for the Veg
½
Sugar for the Carrots
300
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Remove the lamb from the fridge to allow it to 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 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, pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Pop the garlic, mint, panko breadcrumbs, dried oregano and oil for the breadcrumbs (see ingredients for amount) into a medium bowl. Season well with salt and pepper, then mix together and set aside.
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 until golden for 45-50 mins. Turn halfway through.
While the potatoes roast, carefully remove the lamb from the netting (discard the netting) and place onto a baking tray. Season the lamb with salt and pepper, then spread the Dijon mustard over the top. Press the herby breadcrumbs over the mustard. TIP: Don't worry if any crumb falls off. IMPORTANT: Wash your hands and equipment after handling raw meat. Roast the lamb on the middle shelf for 2P/4P: 25-30 3P: 35-40 mins for medium-rare. Add an extra 5 mins if you like your lamb more well done. Wrap loosely in foil and rest for at least 10 mins before slicing. IMPORTANT: The lamb is cooked when browned on the outside.
About 15 mins before serving, pop a large frying pan on medium-high heat. Add the butter, water and sugar for the veg (see ingredients for both amounts) and stir to combine. Trim and halve any large carrots lengthways, then add them to the pan. Bring to a boil, cover with a lid or foil, then lower the heat and simmer until tender, 10-12 mins. Remove the lid, then add the peas and cook for 3-4 mins, stirring occasionally or until the liquid has evaporated and the veg is glazed and piping hot. Season to taste, then remove from the heat.
While the veg cooks, pop the (now empty) potato pan on medium-high heat. Pour in the water for the jus (see ingredients for amount). Bring to the boil, then stir in the red wine jus paste. Reduce the heat slightly, then bubble away until the sauce has reduced by half, 7-8 mins. Once glossy and thickened, remove from the heat. When everything is ready, thinly slice the lamb and serve on your plates with the potatoes and veg alongside. Spoon over the red wine jus to finish. Enjoy!
