This hearty plateful encompasses all the classic flavours of a Sunday roast lamb but is designed for speed. Our garlic and rosemary-studded meatballs are made in moments, our potatoes are sliced for quick roasting and we'll show you how easy it is to make a fresh mint sauce. A rapid roast for the ravenous!
Prep Time
40 min
Cuisine
British
Use within
4-5 days
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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.
Allergens highlighted by † (celery, sulphites, wheat-gluten)
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
2
Slice the potatoes (skins on) into discs (approx. 1cm thick), and add them to a baking tray with a drizzle of olive oil (use tin foil to avoid mess!)
Season with salt, pepper and half the chopped rosemary
Put the tray in the oven for 20-25 min or until the potatoes are starting to brown
3
Meanwhile add the chopped garlic, panko breadcrumbs and remaining choppedrosemary to the lamb mince
Crumble in the beef stock cube[s] and season with plenty of pepper
Mix thoroughly (use clean hands) so that the stock cube[s]are fully combined
4
Divide the mixture into 6 [12] pieces
Shape the mixture into meatballs (use wet hands for easy shaping)
Refrigerate until step 6
Tip: chilling the mince helps the meatballs keep their shape when cooking
5
Top, tail, peel and cut 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, cover and cook 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 meatballs and cook for 4 min, moving them about in the pan so they brown evenly
Lower the heat to medium-low, cover with a lid and cook for 5-8 min until cooked through
7
Meanwhile, strip the mintleaves from the stalks and chop them finely
Add them to a pestle and 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
8
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