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Rosemary Lamb Loin and Red Wine Jus

Rosemary Lamb Loin and Red Wine Jus

with Creamy Potato Gratin and Garlicky Green Beans

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This Rosemary Lamb Loin 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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Lamb Loin

25 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

150 grams

Green Beans

10 grams

Chicken Stock Paste

15 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

2 unit(s)

Garlic Clove

150 grams

Creme Fraiche


450 grams


1 sachet

Dried Rosemary

Not included in your delivery

75 milliliter(s)

Reserved Potato Water

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2850 kJ
Energy (kcal)681 kcal
Fat38.4 g
of which saturates18.1 g
Carbohydrate51.9 g
of which sugars7.0 g
Protein44.1 g
Salt2.19 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Dish or Sautépan with Lid
Frying Pan
Baking Tray
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.
Pop a saucepan of water with 1/2 tsp salt on to boil for the potatoes. Peel the potatoes and slice into 1cm thick rounds.
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.
Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press).


Once the potatoes are cooked, reserve some of the potato water (see ingredients for amount) in a measuring jug, then drain in a colander.
Stir the chicken stock paste, creme fraiche and half the garlic into the potato water to make your creamy sauce. Season with salt and pepper.
Arrange the potato slices in an ovenproof dish and pour over the creamy sauce. Sprinkle with the cheese and bake on the top shelf of your oven until golden and bubbly, 15-20 mins.


Pop a medium frying pan on medium-high heat with a drizzle of oil. Season the lamb with salt and pepper then sprinkle over the dried rosemary.
Once hot, add the lamb to the pan and cook until browned, 2-3 mins total.
Transfer to a baking tray, fat-side up. Roast on the middle shelf for 7-9 mins. TIP: This will result in medium-rare lamb. Cook for 2-3 mins longer if you want it more well done.
When cooked, transfer to a plate and leave to rest a couple of minutes, covered loosely with foil. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is cooked when browned on the outside.


While everything is in the oven, clean out the potato pan.
Pour in the water for the sauce (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, about 5-6 mins.
Once glossy and thickened, remove from the heat. Season with plenty of pepper.


Meanwhile, heat a drizzle of oil in the now empty frying pan on medium-high heat.
Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the remaining garlic, turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.


When you're ready to serve, reheat the red wine jus if needed.
Thinly slice the lamb loins and transfer to your serving plates. Serve with the garlicky green beans and a generous portion of gratin alongside.
Spoon the red wine jus over the lamb to finish. Enjoy!