Rosemary Lamb Meatballs and Cheesy Mash
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Rosemary Lamb Meatballs and Cheesy Mash

Rosemary Lamb Meatballs and Cheesy Mash

with Sweet Onion Gravy and Roasted Carrots

This delicious Rosemary Lamb Meatballs and Cheesy Mash has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
New
•WeightWatchers
Allergens:
Cereals containing gluten
•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.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2

Carrot

450

Potatoes

½

Rosemary

1

Garlic Clove

10

Panko Breadcrumbs

(Contains Cereals containing gluten)

200

Lamb Mince

½

Red Onion

30

Mature Cheddar Cheese

(Contains Milk)

60

British Smoked Bacon Lardons

10

Chicken Stock Paste

25

Redcurrant Jelly

Not included in your delivery

¼

Salt for the Breadcrumbs

2

Water for the Breadcrumbs

125

Water for the Gravy

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Nutritional information

Energy (kcal)598 kcal
Energy (kJ)2503 kJ
Fat26.4 g
of which saturates11.8 g
Carbohydrate60.1 g
of which sugars15.4 g
Protein35.4 g
Salt3.35 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Large Saucepan
•Garlic Press
•Large Bowl
•Pan
•Grater
•Colander
•Lid

Instructions

Roast the Carrots
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.

Cook the Potatoes
2

Meanwhile, chop the potatoes into 2cm chunks (no need to peel).

Pick the rosemary leaves from their stalks and roughly chop (see ingredients for amount, discard the stalks). Peel and grate the garlic (or use a garlic press).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Make the Meatballs
3

In a large bowl, combine the rosemary, garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person.hands. Roll into even-sized balls, 5 per person, then transfer to a large baking tray and bake on the top shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.

Slice and Grate
4

Meanwhile, halve, peel and thinly slice the red onion (see ingredients for amount). Grate
the cheese. 

Heat a drizzle of oil in a large frying pan on medium-high heat, then add the onion and bacon lardons. Fry until the onion is soft and the bacon is golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly

Sauce and Mash Time
5

Pour the water for the gravy (see pantry for amount), redcurrant jelly and chicken stock paste into the pan. Stir together, then lower the heat to medium and simmer gently until reduced, 6-7 mins. 

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add the cheese, a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Finish and Serve
6

When the meatballs are cooked through, stir them through the onion gravy.

Share the mash between your plates, then spoon the meatballs and sauce on top. Serve the roasted carrots alongside. 

Enjoy!