If you want to pull out all the stops for dinner tonight, this is the recipe for you, Chef! A glossy berry & sweet wine syrupy sauce, infused with fresh rosemary, is poured over browned leg of lamb slices. Served with crispy smashed baby potatoes and a delicately pickled tomato & onion salad.
Waterford’s Lamb & Mixed Berry Sauce
Waterford’s Lamb & Mixed Berry Sauce
with a tangy tomato & onion salad
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Baby Potatoes
- Chicken
- Chicken Stock
- Free-Range Deboned Lamb Leg
- Fresh Oregano
- Fresh Rosemary
- Mixed Berries
- Onion
- Red Wine Vinegar
- Sweet Wine
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
LET’S GET COOKING
Preheat the oven to 200°C. Place the rinsed Baby Potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
PICKLED SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the sliced Tomato, the sliced onions (to taste), and ½ the chopped oregano. Season and set aside in the fridge.
SMASHED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
BERRY & WINE SAUCE
Boil the kettle. Dilute the stock with 40ml of water. In a saucepan over medium heat, combine the thawed Mixed Berries and the Sweet Wine. Cook until the berries soften, 4-5 minutes. Add the diluted stock and the rinsed rosemary. Simmer until thickening (syrup consistency), 8-10 minutes, breaking them up with a wooden spoon occasionally. Add 20g of butter and cook until the butter is melted and glossy. Remove from the heat, discard the rosemary, and cover.
LUSCIOUS LAMB
While the sauce is simmering, place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
IMPRESSIVE, CHEF!
Plate up the sliced lamb and drizzle with the berry sauce. Serve the smashed potatoes alongside and finish with the Tomato & Onion salad. Garnish with the remaining oregano.
Baby Potatoes - 250g
Red Wine Vinegar - 20ml
Tomato - 1
Onion - 1
Fresh Oregano - 3g
Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 7,5ml
Mixed Berries - 50g
Sweet Wine - 40ml
Fresh Rosemary - 3g
Free-Range Deboned Lamb Leg - 160g
LET’S GET COOKING
Preheat the oven to 200°C. Place the rinsed Baby Potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
PICKLED SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the sliced Tomato, the sliced onions (to taste), and ½ the chopped oregano. Season and set aside in the fridge.
SMASHED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
BERRY & WINE SAUCE
Boil the kettle. Dilute the stock with 80ml of water. In a saucepan over medium heat, combine the thawed Mixed Berries and the Sweet Wine. Cook until the berries soften, 4-5 minutes. Add the diluted stock and the rinsed rosemary. Simmer until thickening (syrup consistency), 8-10 minutes, breaking them up with a wooden spoon occasionally. Add 40g of butter and cook until the butter is melted and glossy. Remove from the heat, discard the rosemary, and cover.
LUSCIOUS LAMB
While the sauce is simmering, place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
IMPRESSIVE, CHEF!
Plate up the sliced lamb and drizzle with the berry sauce. Serve the smashed potatoes alongside and finish with the Tomato & Onion salad. Garnish with the remaining oregano.
Baby Potatoes - 500g
Red Wine Vinegar - 40ml
Tomato - 1
Onion - 1
Fresh Oregano - 5g
Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 15ml
Mixed Berries - 100g
Sweet Wine - 80ml
Fresh Rosemary - 5g
Free-Range Deboned Lamb Leg - 320g
LET’S GET COOKING
Preheat the oven to 200°C. Place the rinsed Baby Potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
PICKLED SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the sliced Tomato, the sliced onions (to taste), and ½ the chopped oregano. Season and set aside in the fridge.
SMASHED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
BERRY & WINE SAUCE
Boil the kettle. Dilute the stock with 120ml of water. In a saucepan over medium heat, combine the thawed Mixed Berries and the Sweet Wine. Cook until the berries soften, 5-6 minutes. Add the diluted stock and the rinsed rosemary. Simmer until thickening (syrup consistency), 12-15 minutes, breaking them up with a wooden spoon occasionally. Add 60g of butter and cook until the butter is melted and glossy. Remove from the heat, discard the rosemary, and cover.
LUSCIOUS LAMB
While the sauce is simmering, place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
IMPRESSIVE, CHEF!
Plate up the sliced lamb and drizzle with the berry sauce. Serve the smashed potatoes alongside and finish with the Tomato & Onion salad. Garnish with the remaining oregano.
Baby Potatoes - 750g
Red Wine Vinegar - 60ml
Tomatoes - 2
Onion - 1
Fresh Oregano - 8g
Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 22,5ml
Mixed Berries - 150g
Sweet Wine - 120ml
Fresh Rosemary - 8g
Free-Range Deboned Lamb Leg - 480g
LET’S GET COOKING
Preheat the oven to 200°C. Place the rinsed Baby Potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
PICKLED SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the sliced Tomato, the sliced onions (to taste), and ½ the chopped oregano. Season and set aside in the fridge.
SMASHED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
BERRY & WINE SAUCE
Boil the kettle. Dilute the stock with 160ml of water. In a saucepan over medium heat, combine the thawed Mixed Berries and the Sweet Wine. Cook until the berries soften, 5-6 minutes. Add the diluted stock and the rinsed rosemary. Simmer until thickening (syrup consistency), 12-15 minutes, breaking them up with a wooden spoon occasionally. Add 80g of butter and cook until the butter is melted and glossy. Remove from the heat, discard the rosemary, and cover.
LUSCIOUS LAMB
While the sauce is simmering, place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
IMPRESSIVE, CHEF!
Plate up the sliced lamb and drizzle with the berry sauce. Serve the smashed potatoes alongside and finish with the Tomato & Onion salad. Garnish with the remaining oregano.
Baby Potatoes - 1kg
Red Wine Vinegar - 80ml
Tomatoes - 2
Onion - 1
Fresh Oregano - 10g
Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 30ml
Mixed Berries - 200g
Sweet Wine - 160ml
Fresh Rosemary - 10g
Free-Range Deboned Lamb Leg - 640g
Frequently Asked Questions
What is the preparation time for Waterford’s Lamb & Mixed Berry Sauce?
The preparation time for Waterford’s Lamb & Mixed Berry Sauce with a tangy tomato & onion salad is between 30 and 50 minutes.
What is the total time required to make Waterford’s Lamb & Mixed Berry Sauce with a tangy tomato & onion salad?
The total time required to make Waterford’s Lamb & Mixed Berry Sauce with a tangy tomato & onion salad is between 45 and 65 minutes.
How many servings does Waterford’s Lamb & Mixed Berry Sauce provide?
4 servings
What are the main ingredients in Waterford’s Lamb & Mixed Berry Sauce?
Baby Potatoes, Chicken, Chicken Stock, Free-Range Deboned Lamb Leg, Fresh Oregano, Fresh Rosemary, Mixed Berries, Onion, Red Wine Vinegar, Sweet Wine, Tomato, Tomatoes
What is the nutritional information of Waterford’s Lamb & Mixed Berry Sauce?
Calories: 842, Carbs: 84 grams, Fat: grams, Protein: 35.3 grams, Sugar: 38.4 grams, Salt: 937 grams
How do I prepare Waterford’s Lamb & Mixed Berry Sauce?
IMPRESSIVE, CHEF!: Plate up the sliced lamb and drizzle with the berry sauce. Serve the smashed potatoes alongside and finish with the tomato & onion salad. Garnish with the remaining oregano. LUSCIOUS LAMB: While the sauce is simmering, place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. BERRY & WINE SAUCE: Boil the kettle. Dilute the stock with 80ml of water. In a saucepan over medium heat, combine the thawed mixed berries and the sweet wine. Cook until the berries soften, 4-5 minutes. Add the diluted stock and the rinsed rosemary. Simmer until thickening (syrup consistency), 8-10 minutes, breaking them up with a wooden spoon occasionally. Add 40g of butter and cook until the butter is melted and glossy. Remove from the heat, discard the rosemary, and cover. SMASHED SPUDS: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. PICKLED SALAD: In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the sliced tomato, the sliced onions (to taste), and ½ the chopped oregano. Season and set aside in the fridge. LET’S GET COOKING: Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
What should be prepared from my kitchen to make Waterford’s Lamb & Mixed Berry Sauce?
Baby Potatoes, Chicken, Chicken Stock, Free-Range Deboned Lamb Leg, Fresh Oregano, Fresh Rosemary, Mixed Berries, Onion, Red Wine Vinegar, Sweet Wine, Tomato, Tomatoes
How many calories does Waterford’s Lamb & Mixed Berry Sauce have?
842 calories
How much fat content does Waterford’s Lamb & Mixed Berry Sauce have?
grams
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