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Prep Time
40 min
Cuisine
British
For this speedy twist on roast lamb, you’ll flavour British lamb mince with garlic and herbs, roll into balls and pair them with rosemary potatoes. Serve with carrots and homemade mint sauce.
Prep Time
40 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 840 kJ 201 kcal |
2310 kJ 551 kcal |
Fat of which saturates |
7.9 g 2.9 g |
21.6 g 8 g |
Carbohydrate of which sugars |
21.6 g 6.1 g |
59.3 g 16.8 g |
Fibre | 2.4 g | 6.6 g |
Protein | 11.4 g | 31.4 g |
Salt | 0.55 g | 1.52 g |
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.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and finely chop (or grate) the garlic
Strip the rosemary leaves from the stalks and chop them finely, discard the stalks
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 of 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
While the potatoes are cooking, combine the lamb mince, chopped garlic, panko breadcrumbs and remaining chopped rosemary in a bowl
Sprinkle in the beef stock mix and season with plenty of pepper
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 later
Tip: Chilling the meatballs helps them keep their shape when cooking
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
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 rosemary lamb meatballs 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
Whilst the meatballs are cooking, strip the mint leaves 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 remaining honey, white wine vinegar, 1 tbsp [2 tbsp] olive oil and mix to combine well – this is your mint sauce
Serve the rosemary lamb meatballs with the mint sauce, potato discs and honey carrots to the side
Enjoy!