Lamb Shoulder & Cheesy Baby Potatoes

• Meanwhile, place slow-cooked lamb shoulder 
in a large heatproof bowl and cover with boiling 
water (this helps melt away excess fat).
• Using tongs, remove lamb carefully and place in 
a baking dish with the cold water.
• Sprinkle over garlic & herb seasoning and turn 
to coat. 
• Cover tightly with foil and roast until heated 
through and liquid has slightly reduced,  
20 minutes.

• While the lamb is roasting, trim and halve any 
thicker stems of baby broccoli (see ingredients) 
lengthways. Trim green beans.
• Finely chop garlic.

• When the lamb has 10 minutes remaining, heat 
a large frying pan over medium-high heat with a 
drizzle of olive oil.
• Cook green beans and baby broccoli, tossing, 
until tender, 4-5 minutes.
• Add garlic, stirring until fragrant, 1 minute. 
Season to taste with salt and pepper. 

• In a medium heatproof bowl, combine gravy 
granules and the boiling water, whisking, until 
smooth, 1 minute.