Roast Lamb and Salsa Verde
with Roast Potatoes, Chantenay Carrots and Sweetheart Cabbage
This Roast Lamb and Salsa Verde is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
450
Lamb Roasting Joint
1
Mint
15
Capers
½
Lemon
½
Sweetheart Cabbage
1
Garlic Clove
225
Chantenay Carrots
30
Unsalted Butter
20
Chicken Stock Paste
Not included in your delivery
1.5
Olive Oil
400
Water for the Gravy
24
Plain Flour
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. 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. When ready, drain in a colander, season with salt and sprinkle on half the flour (see ingredients for amount). Shake to fluff up the potatoes, then carefully add to the hot baking tray, turning them in the oil. Roast on the top shelf until golden, 45-50 mins. Turn halfway through.
Put the lamb on a baking tray and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Roast the lamb on the middle shelf of your oven 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. When cooked, remove from the oven, 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). Put the carrots onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast on the bottom shelf until golden and tender, 20-25 mins. Turn halfway through.
Pop a small saucepan on medium heat. Melt half the butter in the pan, then stir in the remaining flour to make a paste-like roux. Cook until the roux is a medium-brown colour, then gradually stir in the water for the gravy (see ingredients for amount) and chicken stock paste. Bring to the boil, stirring, then lower the heat. 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 with salt and pepper, then add a splash of water and a pinch of lemon zest. Mix well, then 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 remaining lemon juice in a small bowl. Season with salt and pepper, mix well and set aside. 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!
