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[F&R] NZ Middle Eastern Slow Cooked Lamb Shoulder

[F&R] NZ Middle Eastern Slow Cooked Lamb Shoulder

with Spinach Couscous, Yoghurt & Almonds

Get up to $175 off

Allergens:

Wheat

•Gluten

•Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Couscous

1 packet

Roasted almonds

300 g

Slow-Cooked Lamb Shoulder

1 packet

Greek-Style Yoghurt

1 sachet

Chicken-Style Stock Powder

1 sachet

Middle Eastern Seasoning

Nutrition Values

Calories599 kcal

Energy (kJ)2510 kJ

Fat27.5 g

of which saturates9.2 g

Carbohydrate46.4 g

of which sugars4.7 g

Dietary Fibre3.4 g

Protein39.7 g

Cholesterol101 mg

Sodium1350 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced • In a baking dish, place lamb (with packet juices!). Sprinkle over with seasoning and turn to coat • Cover with foil and roast for 25 mins • Uncover, turn over lamb and drizzle over honey. Roast until browned and heated through, 10-12 mins

2

• Meanwhile, boil the kettle • To bowl, add couscous and stock • Add boiling water (3/4 cup for 2P / 1 1/2 cup for 4P). Immediately cover and leave for 5 mins • Fluff up with a fork and set aside • Meanwhile, halve tomatoes

3

• To the couscous, add spinach, tomato and a drizzle of white wine vinegar and olive oil • Divide couscous between bowls, top with lamb and spoon over any remaining tray sauce • Serve with yoghurt and almonds

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