This dish has all the classic Sunday roast flavours, but with a twist. Infuse your lamb with garlic and rosemary, roll into balls and roast them with sliced potatoes. Then whip up a mint sauce, and serve!
Prep Time
40 min
Cuisine
British
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*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
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and finely chop (or grate) the garlic
Strip the rosemaryleaves from the stalks and chop them finely, discard the stalks
2
Slice the potatoes (skins on) into discs (approx. 1cm thick), and add them to a baking tray with a drizzle of olive oil
Season with salt and pepper and half the chopped rosemary and give everything a good mix up
Put the tray in the oven for 20-25 min or until the potatoes are starting to brown
3
While the potatoes are cooking, combine the lamb mince, chopped garlic,panko breadcrumbs, remaining chopped rosemary in a bowl
Crumble in the Knorr beef stock cube[s] and season with plenty of pepper
4
Mix the lamb mixture thoroughly until fully combined, then shape into 6 [12] meatballs (they don’t have to look perfect) - these are your rosemary lamb meatballs
Refrigerate the meatballs until step 6
Tip: Chilling the meatballs helps them keep their shape when cooking
5
Top, tail, peel and chop the carrots into batons
Add the carrots to a small pot with 50ml [100ml]cold water, half of the honey, a pinch of salt and a large knob of butter
Bring to the boil over a high heat, then reduce the heat to low and cook, covered for 10 min or until the carrots are tender
6
Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid), with 1 tsp [2 tsp]vegetable oil over a high heat
Once hot, add the lambmeatballs and cook for 4 min, moving them about in the pan so they brown evenly
Lower the heat to medium-low and cook, covered for 5-8 min until cooked through
7
Whilst the meatballs are cooking, strip the mintleaves from the stalks and chop them finely, discard the stalks
Add them to a pestle & mortar with a pinch of salt and bash the leaves to a rough paste
Add 1/2 tsp [1 tsp]sugar, the remaininghoney, white wine vinegar, 1 tbsp [2 tbsp]olive oil and mix to combine well – this is your mint sauce
8
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