Festive Roast Lamb and Red Wine Jus
with Roast Potatoes, Honey Glazed Root Veg and Mint Sauce
Celebrate this festive season with our Christmas inspired feast. This Festive Roast Lamb and Red Wine Jus is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
Potatoes
3
Garlic Clove
1
Rosemary
2
Cracked Black Pepper
450
Lamb Roasting Joint
150
Chantenay Carrots
2
Parsnip
22
Red Wine Jus Paste
(Contains Sulphites, Celery)
1
Mint
12
Red Wine Vinegar
(Contains Sulphites)
15
Honey
Not included in your delivery
1.5
Sugar
1
Boiling Water
¾
Salt
3
Plain Flour
250
Water for the Jus
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove your lamb from the fridge to allow it 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 of 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 ingredients 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).
Carefully remove the lamb from the netting (discard the netting). Mix together the olive oil (see ingredients for amount), garlic, rosemary, cracked black pepper and salt (see ingredients for amount) in a small bowl. Rub all over the lamb then place onto a baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat. Roast the lamb on the middle shelf for 2P: 25-30 mins, 3P: 35-40 mins, 4P: 50-55 mins 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: The lamb is cooked when browned on the outside.
Trim the carrots. Halve any large ones lengthways. Trim the parsnips and halve lengthways (no need to peel), then chop into roughly 1cm wide, 5cm long batons. When 25 mins of roasting time remain, add the carrots and parsnips to the lamb's baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast until tender, 20-25 mins. Turn halfway through.
Meanwhile, pop the (now empty) potato pan on medium-high heat. Add the red wine jus and water for the jus (see ingredients for amount) and bring to a boil, stirring continuously, 2-3 mins. Turn the heat down slightly then simmer until thickened, 5-6 mins. TIP: Add a splash more water if needed. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the mint into a small bowl with the sugar, boiling water for the sauce (see ingredients for both amounts) and vinegar. Mix together, season with salt then set aside.
When everything is ready, carve the lamb and serve on your plates with the roast potatoes. Drizzle the honey over the roasted carrots and parsnips, toss to coat and pop alongside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. To finish, spoon over the red wine jus and drizzle the mint sauce over your lamb. Enjoy!
