Lamb Shoulder & Parmesan Baby Potatoes

Name: Lamb Shoulder & Parmesan Baby Potatoes with Walnut Veggies & Red Wine Jus
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 bag baby potatoes; 1 bag Brussels sprouts; 3 clove garlic; 1 packet walnuts; 1 packet Red Wine Jus; 1 packet Grated Parmesan Cheese; 1 packet Slow-Cooked Lamb Shoulder; ½ head broccoli

with Walnut Veggies & Red Wine Jus

Get up to $175 off

Dim the lights and play your favourite song, tonight is about you and this deliciously indulgent meal. Succulent lamb shoulder will melt in your mouth and convince you that this is a five star restaurant. But don’t be fooled by this or the cheesy roasted baby potatoes with nutty greens because you really did make this. Those five stars belong to you, enjoy!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Tree Nuts

•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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

baby potatoes

1 bag

Brussels sprouts

3 clove

garlic

1 packet

walnuts

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

1 packet

Red Wine Jus

(May be present: Gluten, Sesame, Milk, Soy, Eggs, Fish, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Slow-Cooked Lamb Shoulder

½ head

broccoli

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2465 kJ

Fat29.7 g

of which saturates10.8 g

Carbohydrate34.2 g

of which sugars5.1 g

Dietary Fibre6.9 g

Protein42.1 g

Sodium819 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.

Utensils

•Baking Tray

•Baking Paper

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Halve baby potatoes and Brussels sprouts. • Place potatoes and Brussels sprouts on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove tray from the oven, then transfer the Brussels sprouts to a bowl. • To the potatoes, sprinkle with grated Parmesan cheese, then bake until golden and crispy, a further 5 minutes.

• Meanwhile, place slow-cooked lamb shoulder in a baking dish. Pour liquid from the 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.

• While the lamb is roasting, cut broccoli (see ingredients) into small florest and roughly chop the stalk. Finely chop garlic. Roughly chop walnuts.

• When the lamb has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook broccoli, tossing, until tender, 3-4 minutes. • Add chopped walnuts, tossing until golden, 2-3 minutes. • Add garlic, stirring, until fragrant, 1 minute. Season with salt and pepper.

• Microwave red wine jus in a heatproof bowl until steaming, 1-2 minutes.

• Slice lamb shoulder. • Divide lamb, Parmesan baby potatoes, roasted Brussels sprouts and walnut greens between plates. • Pour red wine jus over lamb to serve. Enjoy!