Rosemary Lamb Meatballs and Cheesy Mash
with Redcurrant Jus and Roasted Carrots
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Carrot
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 sachet(s)
Dried Rosemary
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
200 grams
Lamb Mince
1 unit(s)
Red Onion
30 grams
Mature Cheddar Cheese
(Contains: Milk)
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
25 grams
Redcurrant Jelly
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
150 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
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 for the potatoes.
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).
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 dried 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. Grate the Cheddar cheese.
Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the onion and stir-fry until softened, 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, 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.
When the red wine jus has thickened, stir in the redcurrant jelly, then remove from the heat.
When the meatballs are cooked, 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.
Enjoy!
