Middle Eastern Lamb Shoulder & Feta Veggie Fries

Name: Middle Eastern Lamb Shoulder & Feta Veggie Fries with Pomegranate Jewelled Couscous & Garlic Dip
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Garlic Dip; 1 packet Pomegranate Molasses; 1 sachet Vegetable Stock Powder; 1 packet Cow's Milk Feta; 1 packet Couscous; 1 packet Currants; 1 packet Roasted almonds; 300 g Slow-Cooked Lamb Shoulder; 1 packet Rocket leaves; 1 Carrot; 1 Parsnip; 1 sachet Middle Eastern Seasoning; 2 Radish

with Pomegranate Jewelled Couscous & Garlic Dip

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Leave plenty of room for the feast you’re about to serve up. Make way for the Middle Eastern seasoned lamb, tender and warm, to go next to the veggie fries, they’re creamy and salted from the sprinkle of feta on top. Don’t forget the pomegranate couscous. We just you also make plenty of room in your stomach!

Allergens:

Milk

•Wheat

•Gluten

•Almond

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

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Dip

1 packet

Pomegranate Molasses

1 sachet

Vegetable Stock Powder

1 packet

Cow's Milk Feta

1 packet

Couscous

1 packet

Currants

1 packet

Roasted almonds

300 g

Slow-Cooked Lamb Shoulder

1 packet

Rocket leaves

Carrot

Parsnip

1 sachet

Middle Eastern Seasoning

Radish

Nutrition Values

Calories1030 kcal

Energy (kJ)4310 kJ

Fat61.7 g

of which saturates21.6 g

Carbohydrate65.2 g

of which sugars20 g

Dietary Fibre6.6 g

Protein52.9 g

Cholesterol101 mg

Sodium2510 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 Dish

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked lamb shoulder in a baking dish. Rub with Middle Eastern seasoning and 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, cut carrot and parsnip into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • When the veggies have 10 minutes remaining, boil the kettle. • Thinly slice radish. Roughly chop roasted almonds.

• To a medium heatproof bowl, add couscous, vegetable stock powder and currants. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. • When the couscous is done, stir though radish and rocket leaves. • Add a drizzle of white wine vinegar and olive oil. Season to taste.

• Slice lamb shoulder. Crumble feta cheese (see ingredients) over veggie fries. Drizzle pomegranate molasses over jewelled couscous and top with roasted almonds. • Bring everything to the table to serve. • Help yourself to some Middle Eastern lamb shoulder, pomegranate jewelled couscous and feta veggie fries. • Serve with garlic dip. Enjoy!