Roast Lamb and Mulled Wine Spices
with Garlicky Swede & Cabbage Gratin, Roasties & Rosemary and Balsamic Gravy
- Recipe includes mulled wine spices only. Red wine will not be included with your purchase. Let the festivities truly begin! Our roast lamb with creamy, garlicky swede and cabbage gratin, delicious crispy roasties and a flavoursome rosemary and balsamic gravy is the perfect spread for a festive get together.
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
1
Cinnamon Stick
10
Panko Breadcrumbs
24
Plain Flour
1
Star Anise
1
Chicken Stock Paste
150
Shredded Savoy Cabbage
450
Lamb Roasting Joint
1
Cardamom Pod
1
Garlic Clove
12
Balsamic Vinegar
(Contains Sulphites)
1
Lemon
1
Orange
150
Creme Fraiche
(Contains Milk)
1
Swede
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
75
Caster Sugar
900
Potatoes
½
Rosemary
Not included in your delivery
400
Water for the Gravy
750
Red Wine*
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pour a good glug of oil onto a baking tray and pop in your oven. Bring 2 large saucepans of water to the boil on high heat with a pinch of salt. Peel the potatoes, chop them into 4cm chunks. Add the potatoes to one pan of boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Peel the swede, chop into 2 cm chunks and add to the other pan of boiling water. Cook until tender, 20-25 mins, then drain in a colander and return to the saucepan.
Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and finely chop (discard the stalks). In a small bowl, mix the panko breadcrumbs with the hard Italian cheese, black pepper and a drizzle of oil. Keep to one side. Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour. Give your pan a shake to fluff up the potato.
Take your hot baking tray out of your oven, carefully add your potatoes in a single layer, turning in the oil. Sprinkle over a pinch of salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through. Meanwhile, heat the pan you used for your potatoes over medium heat and add a splash of oil. Add the cabbage, along with a splash of water and cook until softened, 4-5 mins, stirring frequently. Add the garlic, cook for a minute and then add the creme fraiche. Bring up to a bubble and carefully stir in the cooked and drained swede. Transfer to an ovenproof dish and cover with the cheesy crumb. We will bake it later.
Season the lamb with salt, pepper and a drizzle of oil.Transfer to another baking tray and roast in the oven for 30/40/55 mins (depending on size) for medium rare. Add an extra 5 mins if you like your lamb more cooked. Rest wrapped loosely in foil for at least 10 mins before slicing. Time to make the gravy...
Heat a glug of oil in the pan you used for the swede over medium heat, stir in the remaining flour and rosemary, cook for a minute. Gradually stir in the water (see ingredients for amount) and balsamic vinegar, bring to the boil, stirring out any lumps that may form. Stir in the chicken stock powder, lower the heat and simmer until the gravy has thickened to your liking, 12-15 mins. Season to taste with salt, pepper and sugar if it's a bit sharp.
Pop the swede gratin in the oven and bake for the last 10-15 mins of cooking time. You want the top to be crisp and golden. Do any washing up that needs doing while you have time and reheat the potatoes or gravy if they have cooled. When everything is hot and ready, remove the netting from the lamb, slice thinly and arrange on your plates. Pop the roasties alongside and then spoon out the gratin. TIP: Add any resting juices from the lamb to the gravy for extra flavour. Finish with lashings of gravy and enjoy!
Peel the lemon and orange with a potato peeler. Halve the orange and squeeze the juice into a large saucepan, add the lemon and orange peel, along with the sugar, star anise, cardamon pods and cinnamon sticks. Pour over the wine and heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil, then remove from the heat and leave to infuse for 15 mins (or longer). When ready to drink, warm it back up and pour into mugs - Enjoy! If there’s any leftover, you can store it in the fridge and reheat when you fancy!
