Herb Crusted Roast Lamb and Red Wine Jus
with Roast Potatoes and Butter Glazed Carrots & Peas
What's a Sunday without a traditional roast? Simply follow our step-by-step instructions for this Herb Crusted Roast Lamb and Red Wine Jus and you'll have a feast worth gathering the family for.
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
450 unit(s)
Lamb Roasting Joint
450 grams
Potatoes
1 bunch(es)
Mint
2 unit(s)
Garlic Clove
25 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Dried Rosemary
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
20 grams
Unsalted Butter
(Contains Milk)
3 unit(s)
Carrot
120 grams
Peas
30 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
1 tbsp
Plain Flour
50 milliliter(s)
Water for the Veg
½ tsp
Sugar for the Carrots
300 milliliter(s)
Water for the Jus
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, pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press).
In a medium bowl, combine the garlic, chopped mint, breadcrumbs, dried rosemary and olive oil for the crumb (see pantry for amount).
Season well with salt and pepper, then stir and set aside.
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 until golden, 45-50 mins. Turn halfway through.
While the potatoes roast, carefully remove the lamb from the netting (discard the netting) and place onto a baking tray. Season with salt and pepper, then spread the Dijon mustard all over. Press the herby crumb over the mustard.
Roast the lamb on the middle shelf for 2p: 25-30 3p: 35-40 4p: 50-55 mins for medium-rare. Add an extra 5-10 mins if you like your lamb more well done.
Once cooked, wrap loosely in foil and rest 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.
About 15 mins before you're ready to serve, pop a large frying pan on medium-high heat.
Add the butter, water and sugar for the carrots (see pantry for both amounts) and stir to combine.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Add the carrots to the pan and bring to a boil, cover with a lid or foil, then lower the heat and simmer until tender, 10-12 mins.
Remove the lid, then add the peas and cook, stirring occasionally, for 3-4 mins or until the liquid has evaporated, the veg is glazed and everything's piping hot. Season to taste, then remove from the heat.
While the veg cooks, pop the (now empty) potato pan on medium-high heat.
Pour in the water for the jus (see pantry for amount). Bring to the boil, then stir in the red wine jus paste. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Reduce the heat to medium-high, then bubble away until the sauce has reduced by half, 7-8 mins. Once glossy and thickened, remove from the heat.
When everything's ready, thinly slice the lamb and serve on your plates with the roast potatoes and glazed veg alongside. Spoon the red wine jus over the lamb to finish.
Enjoy!
