Roast Lamb and Red Wine Jus
with Roast Potatoes, Vichy Style Veg and Mint Sauce
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
700 grams
Potatoes
3 unit(s)
Garlic Clove
1 bunch(es)
Rosemary
2 sachet(s)
Cracked Black Pepper
3 unit(s)
Carrot
10 grams
Unsalted Butter
(Contains Milk)
120 grams
Peas
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
1 bunch(es)
Mint
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
3 tbsp
Plain Flour
2 tbsp
Olive Oil
¾ tsp
Salt
50 milliliter(s)
Water for the Veg
½ tsp
Sugar for the Carrots
250 milliliter(s)
Water for the Jus
1.5 tsp
Sugar
1 tbsp
Boiling Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove your lamb from the fridge to allow it 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, peel and grate the garlic (or use a garlic press).
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 of your oven until golden, 45-50 mins. Turn halfway through. Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
Carefully remove the lamb from the netting (discard the netting). Mix together the olive oil (see ingredients for amount), garlic, rosemary, cracked black pepper and salt (see ingredients for amount) in a small bowl. Rub all over the lamb then place onto a baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat. Roast the lamb on the middle shelf for 25-30/35-40/50-55 mins (2p/3p/4p) for medium-rare. Add an extra 5 mins if you like your lamb more well done. Rest, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The lamb is cooked when browned on the outside.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. When 20 mins of roasting time remain. Melt in the butter and add the water for the veg and sugar for the carrots (see ingredients for both amounts). Add the carrots to the pan then bring to a boil. Once boiling, cover with a lid or foil, then lower the heat and simmer for 10-12 mins. Remove the lid, then add the peas and cook until the liquid has evaporated and the veg is glazed, 3-4 mins. Stir occasionally.
Meanwhile, pop the (now empty) potato pan on medium-high heat. Add the red wine jus and water for the jus (see ingredients for amount) and bring to a boil, stirring continuously, 2-3 mins. Turn the heat down slightly then simmer until thickened, 5-6 mins. TIP: Add a splash more water if needed. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the mint into a small bowl with the sugar, boiling water for the sauce (see ingredients for both amounts) and vinegar. Mix together, season with salt then set aside.
When everything is ready, carve the lamb and serve on your plates with the roast potatoes and Vichy style veg. To finish, spoon over the red wine jus and drizzle the mint sauce over your lamb. Enjoy!
