Herb Crusted Roast Lamb and Red Wine Jus
with Roast Potatoes and Buttery Green Veg
What's a Sunday without a traditional roast? Simply follow our step-by-step instructions for this Herb Crusted Roast Lamb and Red Wine Jus and you'll have a feast worth gathering the family for.
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
450 unit(s)
Lamb Roasting Joint
450 grams
Potatoes
1 bunch(es)
Mint
2 unit(s)
Garlic Clove
25 grams
Breadcrumbs
(Contains: Cereals containing gluten)
1 sachet(s)
Dried Rosemary
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
200 grams
Asparagus
120 grams
Peas
20 grams
Unsalted Butter
(Contains: Milk)
30 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
1 tbsp
Plain Flour
300 milliliter(s)
Water for the Jus
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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 0.5 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).
In a medium bowl, combine the garlic, chopped mint, breadcrumbs, dried rosemary and olive oil for the crumb (see pantry for amount). Season well with salt and pepper, then stir and set aside your herby crumb.
Once the potatoes are ready, drain in a colander and sprinkle on the flour (see pantry 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, 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 with salt and pepper, then spread the Dijon mustard all over. Press the herby crumb over the mustard.
Roast the lamb on the middle shelf for 2p: 25-30 mins 3p: 35-40 mins 4p: 50-55 mins mins for medium-rare. Add an extra 5-10 mins if you like your lamb more well done.
Once the lamb is cooked, wrap loosely in foil and rest for at least 10 mins before slicing. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is cooked when browned on the outside.
Meanwhile, trim the bottom 2cm from the asparagus and discard.
When there is 15 mins left of lamb cooking time left, add the asparagus to the lamb baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer and roast for the remaining time.
While everything cooks, pop the (now empty) potato pan on medium-high heat.
Pour in the water for the jus (see pantry for amount). Bring to the boil, then stir in the red wine jus paste. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Reduce the heat to medium-high, then bubble away until the sauce has reduced by half, 7-8 mins.
Once glossy and thickened, remove from the heat.
A few minutes before you are ready to serve, heat a small frying pan on medium heat with the butter (see pantry for amount). Once hot, add the peas, season with salt and pepper and stir fry for 1-2 mins.
When everything's ready, thinly slice the lamb and serve on your plates with the roast potatoes and buttery green veg alongside.
Spoon the red wine jus over the lamb to finish.
Enjoy!
