Roast Lamb with Salsa Verde and Roast Potatoes
With Roasted Chantenay Carrots and Lemony Sweetheart Cabbage
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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
15
Capers
½
Sweetheart Cabbage
24
Plain Flour
1
Chicken Stock Paste
450
Lamb Roasting Joint
1
Garlic Clove
½
Lemon
30
Unsalted Butter
250
Chantenay Carrots
1
Mint
700
Potatoes
Not included in your delivery
1.5
Olive Oil
400
Water for the Gravy
Nutritional information
Instructions
Preheat your oven to 200°C. Pour a good glug of oil onto a baking tray and pop in your oven. Bring a large saucepan of water to the boil on high heat with 0.5 tsp salt. Peel the potatoes, chop them into 4cm chunks. Add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife.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 transfer your potatoes onto it in a single layer, turning in the oil. Season with salt and pepper. Roast the potatoes on the top shelf of your oven until golden for 45-50 mins, turning halfway through.
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. Meanwhile, trim and halve the chantenay carrots lengthways (no need to peel). Place onto another baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer. Roast until golden and tender, 20-25 mins. Turn halfway through cooking.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the capers. Zest and halve the lemon. Pop the capers, mint, olive oil (see ingredients for amounts) and half the lemon juice in a small bowl. Season with salt and pepper, mix well and set aside.
Pop a saucepan on a medium heat and add half the butter, allow it to melt, then stir in the remaining flour. You've made a roux! Cook until the roux is a medium-brown colour and gradually stir in the water (see ingredients for amount) and chicken stock powder. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 10-15 mins.
Meanwhile, halve the cabbage lengthways, remove the triangle root in the middle (see pic), then slice thinly. Peel and grate the garlic (or use a garlic press). Heat a frying pan over medium-high heat with the remaining butter. Once melted, add the garlic and cook, stirring, for 1 minute, then add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water and a pinch of lemon zest, mix well and cover with a lid (or some foil) and cook until just tender, 3-4 mins. Once cooked, remove from the heat then squeeze some lemon juice in and stir through the roasted carrots.
Reheat the gravy if needed, adding any resting juices from the lamb and season with salt and pepper to taste. Slice the lamb and divide between plates. Divide the potatoes and cabbage with carrots between the plates. Drizzle the salsa verde over the lamb and serve with the gravy. Enjoy!
