Celebrate lamb at its finest with this contemporary twist on a British classic. Our rich redcurrant jus is the ideal sauce to pair with the tender lamb and beautifully sweet creamed leek. You'll make perfectly crisp roast potatoes to serve alongside purple sprouting broccoli.
Prep Time
60 min
Cuisine
British
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1 soft cheese pot (50g)<span class="strong">†</span>
160g purple sprouting broccoli
325g British lamb rump
1 Henderson's Relish (15ml)
Typical Values
per 100g
per serving
Energy
418 kJ 100 kcal
2688 kJ 641 kcal
Fat of which saturates
4.4 g 2.1 g
28.4 g 13.8 g
Carbohydrate of which sugars
8.9 g 2.7 g
57.4 g 17.5 g
Fibre
1.6 g
10.2 g
Protein
6.5 g
41.9 g
Salt
0.47 g
2.99 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Set the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Peel the potatoes (chop any large potatoes in half!)
Add the potatoes to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 minutes or until fork-tender
2
While the potatoes are cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over medium-high heat
Pat the lamb rump dry and season generously with salt
Once hot, add the lamb rump and cook for 4-5 minutes, turning frequently, or until browned on all sides
Once browned, transfer to a baking tray and set the pan and tray aside for later
3
Once the potatoes are done, drain and leave them to steam dry
Tip: For extra crispy potatoes, shake them around in a colander to fluff up the edges a little before roasting
Add the cooked potatoes to a baking tray with a generous drizzle of vegetable oil and season generously with salt
Put the tray in the oven for 35-40 minutes, turning halfway through, or until crispy
4
Dissolve 1/2 [1]Knorrbeef stock cube in 200ml [350ml]boiled water. Return the pan to a medium heat
Add 1 tsp [2 tsp]flour and cook for 1 minute, stirring frequently, or until a sandy paste forms
Gradually mix in the beef stock, Henderson's Relish and redcurrant jelly & cook for 8-10 minutes or until a thick gravy remains
Remove from the heat and reheat before serving
5
Put the lamb tray in the oven and cook for 23-25 minutes or until the lamb is slightly pink and blushing on the inside
Once done, transfer to a plate and set aside to rest for at least 8-10 minutes
Reserve the tray for step 7!
6
Wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely
Return the pot to a medium-low heat with a small knob of butter
Once melted, add the sliced leek[s] with a generous pinch of salt and cook for 8-10 minutes or until softened
Once softened, add the soft cheese and a splash of water and cook for 6-8 minutes further
7
Add the purple sprouting broccoli to the reserved tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up
Put the tray in the oven and cook for 10-12 minutes or until tender
Meanwhile, warm the creamed leek and redcurrant jus through over a low heat
8
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