Rosemary Lamb Meatballs and Mash

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.

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.

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.

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.