Rosemary Lamb Meatballs and Mash
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Rosemary Lamb Meatballs and Mash

Rosemary Lamb Meatballs and Mash

with Redcurrant Jus, Roasted Carrots and Cheese

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

Calorie Smart
High Protein
Cereals containing gluten

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


serving amount

3 unit(s)


2 unit(s)

Garlic Clove

450 grams


1 sachet(s)

Dried Rosemary

10 grams


(Contains Cereals containing gluten)

200 grams

Lamb Mince

1 unit(s)

Red Onion

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

25 grams

Redcurrant Jelly

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

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

Energy (kJ)2339 kJ
Energy (kcal)559 kcal
Fat17.3 g
of which saturates8.4 g
Carbohydrate75 g
of which sugars22.3 g
Protein30.8 g
Salt2.15 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Garlic Press
Medium Bowl
Medium Saucepan
Potato Masher


Roast the Carrots

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 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.

Cook the Potatoes

Meanwhile, peel and grate the garlic (or use a garlic press).

Chop the potatoes into 2cm chunks (no need to peel).

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

Make your Meatballs

In a medium 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. Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.

Simmer the Jus

Meanwhile, halve, peel and thinly slice the red onion. 

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 in the water for the jus (see pantry for amount) and bring to the boil.

Stir in the red wine jus paste, then lower the heat and allow the sauce to bubble and thicken, stirring regularly, 6-7 mins. TIP: If your red wine jus paste has hardened, pop in a bowl of hot water for 1 min.

Finishing Touches

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

Add 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. Add a splash of water if it's a little thick.

Finish and Serve

When everything's ready, share the meatballs between your plates. Spoon over the redcurrant jus. 

Serve the mash and roasted carrots alongside. Sprinkle over the hard Italian style cheese to finish.