Peri Peri-Glazed Lamb Shoulder
with Parmesan Potato Mash & Chilli Lemon Greens
Peri Peri sauce can go with any meat, and it spruces up this tender lamb shoulder to draw people to your table. The sharp Parmesan in the mashed potatoes is also an alluring addition, everyone will be in awe.
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
Ingredients
1 packet
Slow-Cooked Lamb Shoulder
2
potato
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
green beans
½ bunch
baby broccoli
2 clove
garlic
1
lemon
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Peri Peri Sauce
(Contains fish; May be present Gluten, Egg, Milk, Sesame, Soy, Almond. )
pinch
Chilli Flakes
1 packet
Coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place slow-cooked lamb shoulder in a baking dish. Pour liquid from packaging over lamb. • Cover tightly with foil and roast for 12 minutes.
• Half-fill a medium saucepan with boiling water and a pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return to saucepan. • Add grated Parmesan cheese, the butter and a generous pinch of salt, then mash until smooth. • Cover to keep warm.
• Meanwhile, trim green beans. • Halve any thicker stalks of baby broccoli lengthways. • Finely chop garlic. • Zest lemon to get a pinch and slice into wedges. • Roughly chop roasted almonds.
• In a small bowl, combine peri peri sauce, the honey, lemon zest and a splash of water. • Turn lamb, then top with sauce. Roast, uncovered until browned and heated through, a further 12-13 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and baby broccoli until tender, 4-5 minutes. • Add garlic and chilli flakes (if using), and cook until fragrant, 1 minute. • Remove pan from heat, then add a squeeze of lemon juice. Season to taste.
• Slice lamb shoulder. • Divide Parmesan potato mash, chilli lemon greens and lamb between plates. • Spoon over any remaining peri peri glaze. Garnish with roasted almonds and tear over coriander to serve. Enjoy!