Roast Lamb and Salsa Verde
with Roast Potatoes, Chantenay Carrots and Sweetheart Cabbage
We love Roast Lamb and Salsa Verde and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
24
Plain Flour
450
Lamb Roasting Joint
225
Chantenay Carrots
1
Mint
15
Capers
½
Lemon
30
Unsalted Butter
1
Chicken Stock Paste
½
Sweetheart Cabbage
1
Garlic Clove
Not included in your delivery
1.5
Olive Oil
400
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. 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. When ready, drain in a colander and sprinkle on half the flour. Shake to fluff up the potato. Add the potatoes to the hot baking tray, turning in the oil. Season with salt then roast on the top shelf until golden for 45-50 mins, turning halfway through.
Put the lamb on a baking tray and season. IMPORTANT: Wash your hands and equipment after handling raw meat. Roast the lamb on the middle shelf of your oven for 25-30/35-40/50-55 mins (2p/3p/4p) for medium-rare. Add an extra 5 mins if you like your lamb more cooked. Wrap loosely in foil and rest for at least 10 mins before slicing. IMPORTANT: The lamb is cooked when browned on the outside.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the capers. Zest and halve the lemon. Halve the cabbage lengthways, cut out and discard the tough core then finely slice widthways. Peel and grate the garlic (or use a garlic press). Trim and halve the chantenay carrots lengthways (no need to peel). Place the carrots onto another baking tray, drizzle with oil and season. Toss to coat then spread out in a single layer. Roast until golden and tender, 20-25 mins. Turn halfway through cooking.
Pop a saucepan on a medium heat. Add half the butter, allow it to melt, then stir in the remaining flour. Cook until the roux is a medium-brown colour and gradually stir in the water (see ingredients for amount) and chicken stock paste. Bring to the boil, stirring. Lower the heat and simmer until the gravy has thickened to your liking, 10-15 mins.
Meanwhile, heat a frying pan over medium-high heat with the remaining butter. Once melted, add the garlic and cook, stirring, for 1 min. Add the cabbage and stir-fry for 2 mins. Season, then add a splash of water and a pinch of lemon zest. Mix well and cover with a lid and cook until tender, 3-4 mins. Once cooked, remove from the heat and squeeze in half the lemon juice.
Pop the capers, mint, olive oil (see ingredients for amount) and the remaining lemon juice in a small bowl. Season, mix well and set aside. Stir through the roasted carrots through the cabbage. Add the lamb resting juices to the gravy, bring back to the boil, and season to taste. Slice the lamb and divide between plates with the potatoes, cabbage and carrots alongside. Drizzle the salsa verde over the lamb and serve with the gravy. Enjoy!
