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Rosemary Garlic Easter Lamb and Red Wine Jus
Rosemary Garlic Easter Lamb and Red Wine Jus

Rosemary Garlic Easter Lamb and Red Wine Jus

with Smashed Potatoes and Pesto Spring Veg

This Rosemary Garlic Easter Lamb and Red Wine Jus a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Sulphites
Celery
Milk

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.

Total1 hour 10 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

450

Lamb Roasting Joint

500

Salad Potatoes

2

Garlic Clove**

1

Dried Rosemary

22

Red Wine Jus Paste

(Contains: Sulphites, Celery)

150

Green Beans

32

Fresh Pesto

(Contains: Milk)

120

Peas

Not included in your delivery

2

Olive Oil

200

Water for the Jus

Nutritional information

Energy (kcal)754 kcal
Energy (kJ)3153 kJ
Fat33.8 g
of which saturates10.7 g
Carbohydrate53.7 g
of which sugars10.3 g
Protein57.2 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Baking Tray
Garlic Press
Aluminum Foil
Small sauce pan
Medium Saucepan
Colander

Instructions

Prep your Potatoes
1

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. 

Halve the salad potatoes widthways and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

When the oven is hot, roast the potatoes on the top shelf, 20 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). In a small bowl, combine the garlic with the dried rosemary and olive oil (see pantry for amount). Season with salt and pepper.

Roast the Lamb
2

Carefully remove the lamb from the netting (discard the netting) and place on another baking tray. Using your hands, rub the garlic rosemary oil all over the lamb.

Roast the lamb on the middle shelf of your oven for 2p: 25-30 mins 3p: 35-40 mins 4p: 50-55 mins (depending on size) for medium-rare. Add an extra 10 mins if you like your lamb more well done.

Once cooked, rest, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when browned on the outside.

Red Wine Jus Time
3

While everything roasts, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high.

Allow the sauce to bubble and thicken, stirring regularly, 7-8 mins, then remove from the heat.

Smash the Potatoes
4

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.

Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.

Bring on the Pesto Veg
5

Meanwhile, while the lamb rests, trim the green beans and bring a large saucepan of water with 1/2 tsp salt to the boil.

When the water is boiling, add the beans and cook until just tender, 3-5 mins. Add the peas for the final min.

Drain in a colander, then return to the saucepan and stir through the pesto.

Finish and Serve
6

When everything's ready, add the lamb resting juices to the red wine jus and reheat until piping hot. Add a splash of water if it's a little too thick.

Thinly slice the lamb and serve on your plates with the pesto veg and smashed potatoes alongside.

Spoon over the red wine jus to finish.

Enjoy!

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