Rosemary Lamb Meatballs and Cheesy Mash
with Sweet Onion Gravy and Roasted Carrots
This delicious Rosemary Lamb Meatballs and Cheesy Mash has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
2
Carrot
450
Potatoes
½
Rosemary
1
Garlic Clove
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
200
Lamb Mince
½
Red Onion
30
Mature Cheddar Cheese
(Contains Milk)
60
British Smoked Bacon Lardons
10
Chicken Stock Paste
25
Redcurrant Jelly
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
125
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
Pick the rosemary leaves from their stalks and roughly chop (see ingredients for amount, discard the stalks). Peel and grate the garlic (or use a garlic press).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
In a large bowl, combine the rosemary, garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince.
Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person.hands. Roll into even-sized balls, 5 per person, then transfer to a large baking tray and bake on the top shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, halve, peel and thinly slice the red onion (see ingredients for amount). Grate
the cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat, then add the onion and bacon lardons. Fry until the onion is soft and the bacon is golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly
Pour the water for the gravy (see pantry for amount), redcurrant jelly and chicken stock paste into the pan. Stir together, then lower the heat to medium and simmer gently until reduced, 6-7 mins.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add the cheese, a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
When the meatballs are cooked through, stir them through the onion gravy.
Share the mash between your plates, then spoon the meatballs and sauce on top. Serve the roasted carrots alongside.
Enjoy!
