For tonight’s dinner, we’ve done the hard bit for you by slow cooking this lamb shoulder to meltingly tender perfection using the famous ‘sous vide’ technique. Finished off in the oven for a crisp and golden-brown coating, then paired with a moreish mint and onion chutney sauce, we just know you’ll love this one!
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
garlic & herb seasoning
caramelised onion chutney
slow-cooked lamb shoulder
grated Parmesan cheese(ContainsMilk)
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
chicken-style stock powder
cavolo nero kale
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets, then place into a small baking dish. Drizzle with olive oil and sprinkle with the garlic & herb seasoning. Toss to coat, then roast the cauliflower until tender and brown around the edges, 15 minutes.
While the cauliflower is roasting, pick and roughly chop the mint leaves. Finely chop the garlic. Remove the slow-cooked lamb shoulder from the packaging and place in a medium baking dish. Pour the liquid from the packaging over the lamb. Cover with foil and roast for 12 minutes. Remove from the oven, then turn the lamb. Stir the onion chutney, mint and 1/2 the garlic into the liquid surrounding the lamb. Cover with foil and roast until browned and heated through, a further 12-13 minutes.
When the cauliflower has 5 minutes cook time remaining, heat a large frying pan over a medium heat. Cook the butter and plain flour, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat and slowly whisk in the milk until smooth. Stir in the grated Parmesan cheese and a pinch of pepper. Pour the creamy sauce over the cauliflower in the baking dish. Sprinkle with the panko breadcrumbs (see ingredients) and drizzle over olive oil. Bake until golden and bubbling, 10-15 minutes.
While the gratin is baking, bring a medium saucepan of lightly salted water to the boil. Cut the potato into large chunks. Zest the lemon to get a pinch, then slice into wedges. Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return the potato to the saucepan. Add a drizzle of olive oil, a generous squeeze of lemon juice, the lemon zest, chicken-style stock powder and a splash of water, then toss to coat. Transfer to a serving dish.
While the potato is cooking, trim the green beans. Roughly chop the cavolo nero kale. Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until softened, 4-5 minutes. Add the kale and remaining garlic and cook until wilted, 1-2 minutes. Season to taste and transfer to a serving dish.
Slice the lamb shoulder. Bring everything to the table. Help yourself to some lamb, cheesy cauliflower gratin, lemon potatoes and garlicky greens. Spoon the mint and sweet onion sauce over the lamb to serve.