Rosemary Lamb Meatballs and Mash
with Redcurrant Jus, Roasted Carrots and Cheese
This delicious Rosemary Lamb Meatballs and 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
3 unit(s)
Carrot
2 unit(s)
Garlic Clove
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
200 grams
Lamb Mince
1 unit(s)
Red Onion
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
25 grams
Redcurrant Jelly
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
150 milliliter(s)
Water for the Jus
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 for the potatoes.
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, peel and grate the garlic (or use a garlic press).
Chop the potatoes into 2cm chunks (no need to peel).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
In a medium bowl, combine the dried 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.
Pop the meatballs onto a large baking tray. Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the onion and stir-fry until softened, 4-5 mins.
Pour in the water for the jus (see pantry for amount) and bring to the boil.
Stir in the red wine jus paste, then lower the heat and allow the sauce to bubble and thicken, stirring regularly, 6-7 mins. TIP: If your red wine jus paste has hardened, pop in a bowl of hot water for 1 min.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add 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 red wine jus has thickened, stir in the redcurrant jelly, then remove from the heat. Add a splash of water if it's a little thick.
When everything's ready, share the meatballs between your plates. Spoon over the redcurrant jus.
Serve the mash and roasted carrots alongside. Sprinkle over the hard Italian style cheese to finish.
Enjoy!
