Rosemary Lamb Meatballs and Cheesy Mash
with Redcurrant Jus and Roasted Carrots
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.
(Contains Cereals containing gluten)
Mature Cheddar Cheese
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
Salt for the Breadcrumbs
Water for the Breadcrumbs
Water for the Jus
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 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.
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 your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
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.
Pop the meatballs onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
Bake the meatballs on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the red onion (see ingredients for amount). Grate the cheese.
Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the onion and fry until soft, 4-5 mins.
Pour the water for the jus (see pantry for amount) into the onion pan 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, 5-6 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.
When the red wine jus has thickened, stir in the redcurrant jelly and remove from the heat.
When the meatballs are cooked through, stir them through the redcurrant jus.
Share the mash between your plates, then spoon the meatballs and jus on top. Serve the roasted carrots alongside.