Rosemary Lamb with Potato Topping, Tenderstem Broccoli & Mustard Dressing

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp apple cider vinegar (use half)

(apple cider vinegar (100%))
15ml hot honey

(honey, chilli extract)
1 onion
1 carrot
2 large potatoes
1 handful of fresh rosemary
2 tbsp tomato purée
275g 8 hour slow cooked lamb

(lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
300g vegetable gravy (use half) (Celery)

(Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
180g Tenderstem broccoli
2 tsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)

Allergens

Contains: Celery, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	616Kcal
	430kJ	2576kJ
Fat	4.2g	25g
of which saturates	1.4g	8.1g
Carbohydrates	10g	59g
of which sugars	3.4g	20g
Protein	6.1g	37g
Salt	0.49g	2.9g
Fibre	1.9g	12g

Ingredients

2 tbsp apple cider vinegar (use a quarter)

(apple cider vinegar (100%))
15ml hot honey (use half)

(honey, chilli extract)
1 onion (use half)
1 carrot (use half)
1 handful of fresh rosemary (use half)
140g 8 hour slow cooked lamb (use half)

(lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
2 large potatoes
2 tsp Dijon mustard (use half) (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
300g vegetable gravy (use a quarter) (Celery)

(Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
180g Tenderstem broccoli (use half)
2 tbsp tomato purée (use half)

Allergens

Contains: Celery, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	83Kcal	641Kcal
	349kJ	2681kJ
Fat	2.2g	17g
of which saturates	0.7g	5.0g
Carbohydrates	12g	92g
of which sugars	2.8g	22g
Protein	3.4g	26g
Salt	0.27g	2.1g
Fibre	1.9g	14g

Back

High protein 1/3 daily fibre Low sat fat

Rosemary Lamb with Potato Topping, Tenderstem Broccoli & Mustard Dressing

Prep time: 20 mins

Total time: 30 mins

Cuisine: British

Food group: Lamb

You're in for a real treat with this bubbling hot pot, starring juicy, slow-cooked British lamb. Fill it up with earthy carrots and fragrant rosemary, then top with a crispy potato crust. Serve with tenderstem broccoli for extra goodness. A true show-stopper!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
Line a baking tray with parchment paper
Pull out a medium saucepan, a small bowl & a measuring jug

Roast the potato

Strip the rosemary from the stalks and finely chop
Thinly slice the potatoes into 1/2cm rounds, then add to the lined baking tray and toss with 1 tsp oil, half the rosemary, a pinch of salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, until golden and cooked through

Finish the prep

Meanwhile, finely dice the onion. Trim and dice the carrot into 1cm chunks (peel optional)
In the small bowl, combine the half pack of vinegar with the mustard and honey. Season with salt and pepper

Simmer the lamb

Heat the medium saucepan with 1 tbsp oil on medium heat. Once hot, add the carrot and cook for 2-3 mins. Add the onion and cook for another 4-5 mins, until softened. Season with salt and pepper
Add the tomato puree and remaining rosemary. Cook for another 1 min, then stir in the half packet of gravy, half the mustard dressing and 100ml water (50ml for 1 person). Bring to the boil, then add the lamb, along with all the juices fro the bag. Simmer for 6-8 mins, pulling apart any larger pieces of lamb, until thickened and hot

Roast the broccoli

Trim the broccoli. When the potato has 8 mins remaining / air fryer 6 mins, add the broccoli to the tray. Drizzle with 1 tsp oil and season with salt and pepper. Roast for the remaining time, until golden and cooked through

Plat up

Stir 1/2 tsp olive oil through the remaining mustard dressing
When everything's ready, serve the rosemary lamb between plates, topped with the roasted potato
Serve the broccoli alongside, drizzle with the dressing

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Serving size

Ingredients

Nutritional Information

Ingredients

Nutritional Information

Rosemary Lamb with Potato Topping, Tenderstem Broccoli & Mustard Dressing

Cooking Instructions

Before you start

Roast the potato

Finish the prep

Simmer the lamb

Roast the broccoli

Plat up

Getting hungry?

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