Festive Roast Lamb and Mint Sauce
with Roast Potatoes, Honey Glazed Root Veg and Red Wine Jus
What's a Sunday at Christmastime without a traditional roast? Simply follow our step-by-step instructions for this Festive Roast Lamb and Mint Sauce and you'll have a feast worth gathering the family for.
The quantities provided above are averages only.
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.
Ingredients
700 grams
Potatoes
3 unit(s)
Garlic Clove
1 bunch(es)
Rosemary
2 sachet(s)
Cracked Black Pepper
450 unit(s)
Lamb Roasting Joint
3 unit(s)
Carrot
2 unit(s)
Parsnip
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
1 bunch(es)
Mint
12 grams
Red Wine Vinegar
(Contains Sulphites)
15 grams
Honey
Not included in your delivery
3 tbsp
Plain Flour
2 tbsp
Olive Oil
¾ tsp
Salt
250 milliliter(s)
Water for the Jus
1.5 tsp
Sugar
1 tbsp
Boiling Water
Nutritional information
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.
Pour enough oil into a deep baking tray to cover the bottom and pop in the oven. Bring a large saucepan of water with 1/2 tsp salt to the boil.
Peel and chop the potatoes into 4cm chunks. Boil the potatoes for 7-8 mins or until the edges are soft.
Meanwhile, peel and grate the garlic (or use a garlic press).
Once the potatoes are ready, drain in a colander and sprinkle on the flour (see pantry for amount).
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil. Season with salt, then roast on the top shelf of your oven until golden, 45-50 mins. Turn halfway through.
Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
Meanwhile, carefully remove the lamb from the netting (discard the netting).
In a small bowl, combine the garlic, rosemary, cracked black pepper, olive oil and salt (see pantry for both amounts). Rub the mixture all over the lamb, then place onto a baking tray.
Roast on the middle shelf for 2p: 25-30 mins 3p: 35-40 4p: 50-55 mins (depending on size) for medium-rare. Add an extra 5 mins if you like your lamb more well done.
Rest, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is cooked when browned on the outside.
While everything roasts, trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
When 25 mins of roasting time remain, add the carrots and parsnips to the lamb baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Roast for the remaining time until tender, 20-25 mins. Turn halfway through.
Meanwhile, pour the water for the jus (see pantry for amount) into the (now empty) potato saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins.
While the jus simmers, pick the mint leaves from their stalks and roughly chop (discard the stalks).
In another small bowl, combine the mint with the red wine vinegar, sugar and boiled water for the sauce (see pantry for amount). Mix well, season with salt, then set aside.
When everything's ready, drizzle the honey over the roasted carrots and parsnips and toss to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Carve the lamb and transfer to your plates. Serve the honeyed root veg and roast potatoes alongside.
Drizzle the mint sauce over the lamb and spoon the red wine jus over to finish.
Enjoy!
