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Roast Lamb, Creamed Leek, Purple Sprouting Broccoli & Redcurrant Jus

Roast Lamb, Creamed Leek, Purple Sprouting Broccoli & Redcurrant Jus

Rating
5rating out of 5

(299 reviews from our customers)

Prep Time

60 min

Cuisine

British

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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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Leek
1 leek
Rich Red Currant Jelly
25g redcurrant jelly
Potatoes
400g potatoes
beef stock cube (new5/18)
1/2 Knorr beef stock cube †
soft cheese2
50g soft cheese †
purple sprouting broccoli
160g purple sprouting broccoli
lamb rump
325g British lamb rump
Hendersons-relish
15ml Henderson's Relish
You Will Need
Butter, flour, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 leek
  • 1 redcurrant jelly pot (25g)
  • 400g potatoes
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 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.
Ingredients contain
1 leek
leeks
1 redcurrant jelly pot (25g)
raw cane sugar, redcurrants, water, lemon juice, gelling agent citrus pectin
400g potatoes
potato
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
160g purple sprouting broccoli
purple sprouting broccoli (100%)
325g British lamb rump
lamb (100%)
1 Henderson's Relish (15ml)
water, spirit vinegar, sugar, colour: caramel, sugar syrup, salt, tamarinds, acetic acid: acid, cayenne pepper, cloves, sweetener: saccharin, garlic oil
Allergens
  • Allergens highlighted by † (celery, milk)

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 Roast Lamb, Creamed Leeks, Purple Sprouting Broccoli & Redcurrant Jus

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 Roast Lamb, Creamed Leeks, Purple Sprouting Broccoli & Redcurrant Jus

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 Roast Lamb, Creamed Leeks, Purple Sprouting Broccoli & Redcurrant Jus

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 Roast Lamb, Creamed Leeks, Purple Sprouting Broccoli & Redcurrant Jus

Dissolve 1/2 [1] Knorr beef 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 Roast Lamb, Creamed Leeks, Purple Sprouting Broccoli & Redcurrant Jus

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 Roast Lamb, Creamed Leeks, Purple Sprouting Broccoli & Redcurrant Jus

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 Roast Lamb, Creamed Leeks, Purple Sprouting Broccoli & Redcurrant Jus

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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Pour any of the resting juices into the redcurrant jus

Slice the lamb rump and serve over the creamed leek with the roasted potatoes and purple sprouting broccoli to the side

Pour the redcurrant jus over everything

Enjoy!

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