Lamb Shoulder & Cheesy Leek Mash
with Roasted Veggies & Garlic Aioli
We're dining on tender slow-cooked lamb tonight and when paired with cheesy veggie mash on the side, it'll become your new favourite pairing. Then again, those greens sprinkled with almonds might be the next best thing, too. We’ll leave the judging up to you!
We’ve replaced the asparagus in this recipe with green beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Leek
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Roasted almonds
(Contains: Almond; )
300 g
Slow-Cooked Lamb Shoulder
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Green beans
2
Garlic
1
Cauliflower
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Place slow-cooked lamb shoulder in a baking dish. Pour liquid from packaging over lamb.
• Cover tightly with foil and roast for 12 minutes.
• Turn lamb, then cover with foil and roast until browned and heated through, a further 12-13 minutes.
• Meanwhile, bring a medium saucepan of lightly salted water to the boil.
• Peel potato and cut into large chunks.
• Peel the garlic.
• Add potato and garlic cloves to the boiling water and cook, over high heat, until easily pierced with a fork, 10-15 minutes. Drain, then transfer to a bowl and cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, cut cauliflower into small florets. Trim green beans.
• Place cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender and brown around the edges, 20-25 minutes.
• In a medium bowl, combine green beans and a drizzle of olive oil. Season with salt and pepper.
• Heat a large frying pan over medium-high heat. Toast roasted almonds, tossing, until golden, 2-3 minutes. Set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans, until tender, 4-5 minutes.
• While the cauliflower is roasting, return the saucepan to medium-high heat with a drizzle of olive oil. Cook sliced leek, stirring, until softened, 4-5 minutes.
• Return the potato to the saucepan of leek, then add grated Parmesan cheese, the butter, milk and a pinch of salt. Mash until smooth.
• Slice roasted lamb shoulder.
• Divide cheesy leek mash, roasted cauliflower, green beans and lamb between plates.
• Top lamb with garlic aioli.
• Sprinkle over almonds to serve. Enjoy!
