Rosemary Garlic Easter Lamb and Red Wine Jus
with Smashed Potatoes and Pesto Spring Veg
Step into spring with a delicious Easter feast for your Sunday roast. This Rosemary Garlic Easter Lamb and Red Wine Jus offers 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
500
Salad Potatoes
32
Fresh Pesto
(Contains Milk)
150
Green Beans
22
Red Wine Jus Paste
(Contains Sulphites, Celery)
450
Lamb Roasting Joint
2
Garlic Clove
120
Peas
1
Dried Rosemary
Not included in your delivery
2
Olive Oil
200
Water for the Sauce
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.
Halve the salad potatoes widthways and pop onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, cut-side down.
When the oven is hot, roast the potatoes on the top shelf, 20 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Mix together the garlic, dried rosemary and olive oil (see ingredients for amount) in a small bowl. Season with salt and pepper.
Carefully remove the lamb from the netting (discard the netting) and place on another baking tray. Using your hands, rub the garlic rosemary oil all over the lamb.
Roast the lamb on the middle shelf of your oven for 2p: 25-30 mins 3p: 35-40 mins 4p: 50-55 mins (depending on size) for medium-rare. Add an extra 10 mins if you like your lamb more well done.
Once cooked, rest, wrapped loosely in foil, 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.
While everything roasts, pour the water for the sauce (see ingredients for amount) into a small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium.
Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins, then remove from the heat.
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.
Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
Meanwhile, while the lamb rests, trim the green beans and bring a large saucepan of water with 1/2 tsp salt to the boil.
When the water is boiling, add the beans and cook until just tender, 3-5 mins. Add the peas for the final min.
Drain in a colander, then return to the saucepan and stir through the pesto.
When everything is ready, add the lamb resting juices to the red wine jus and reheat until piping hot. TIP: Add a splash of water if it's a little thick.
Thinly slice the lamb and serve on your plates with the pesto veg and smashed potatoes alongside.
Spoon over the red wine jus to finish. Enjoy!
