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

Rosemary Lamb Meatballs and Cheesy Mash

with Redcurrant Jus and Roasted Carrots

Tags:
Under 650 calories
High Protein
Allergens:
Cereals containing gluten
Milk
Sulphites
Celery

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

3 unit(s)

Carrot

450 grams

Potatoes

2 unit(s)

Garlic Clove

1 sachet(s)

Dried Rosemary

10 grams

Breadcrumbs

(Contains 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

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Nutritional information

Energy (kJ)2449 kJ
Energy (kcal)585 kcal
Fat20 g
of which saturates9.9 g
Carbohydrate75 g
of which sugars22.4 g
Protein31.4 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Saucepan
Garlic Press
Large Bowl
Grater
Colander
Lid

Instructions

1

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.

2

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.

3

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.

4

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. 

5

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.

6

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!