Spiced Roast Lamb and Harissa Red Wine Jus
with Garlicky Asparagus, Honey Roasted Carrots and Cheesy Roast Potatoes
Our Spiced Roast Lamb and Harissa Red Wine Jus is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
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
450 grams
Lamb Roasting Joint
450 grams
Potatoes
2 unit(s)
Carrot
1 sachet(s)
Chermoula Spice Mix
100 grams
Asparagus
1 unit(s)
Garlic Clove
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
50 grams
Harissa Paste
15 grams
Honey
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
150 milliliter(s)
Water
15 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the lamb from the fridge to allow it to come up to room temperature.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Trim the carrot (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Sprinke the chermoula spice mix all over the lamb, then season with salt and pepper and drizzle with oil. Rub to coat the seasoning all over.
Place it onto one side of a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat.
Pop the carrots onto the other side of the lamb baking tray. Drizzle the carrots with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast the lamb on the middle shelf for 25-30/35-40/50-55 mins (depending on size) for medium-rare. Add an extra 5 mins if you like your lamb more well done.
Meanwhile, trim the bottom 2cm from the asparagus and discard.
Peel and grate the garlic (or use a garlic press).
When the lamb has around 10 mins remaining, remove the tray from the oven and place the asparagus alongside, sprinkle over the garlic, drizzle with oil, season with salt and pepper and toss to coat.
Return the tray to middle shelf for the remaining time, until the lamb is cooked and the veg is tender, 10-12 mins.
Pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.
Stir in the red wine jus paste and harissa paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 6-7 mins.
Once thickened, remove from the heat and stir in the butter (see pantry for amount) until melted. Set aside and cover with a lid to keep warm.
Once cooked, rest the lamb wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The lamb is cooked when browned on the outside.
When everything's ready, drizzle the honey over the carrots and toss to coat.
slice the lamb and share between serving plates. Serve the potatoes, honeyed carrots and garlicky asparagus alongside.
Sprinkle the Greek style salad cheese over the potatoes and spoon the harissa red wine jus over the lamb to finish (reheat the sauce first if needed).
