Lamb Shoulder & Parmesan Baby Potatoes
with Walnut Veggies & Red Wine Jus- Tree Nuts
- Milk
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Eggs
- Fish
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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!
Ingredients
1 bag
baby potatoes
1 bag
Brussels sprouts
3 clove
garlic
1 packet
walnuts
(Contains: Tree Nuts, May contain traces of allergens, Gluten, Peanuts, Sesame, Milk, Soy; )
1 packet
Red Wine Jus
(Contains: Gluten, Eggs, Fish, Milk, Sesame, Soy, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of 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
Utensils
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!
