Roast Lamb Shoulder & Mint Sauce
with Leek-Potato Mash & Pistachio Brussels Sprouts
- Tree Nuts
- Milk
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
We’re dining with the couple of the century - lamb and mint sauce. There’s no beating them for compatibility when they come together on the plate, especially with a potato and leek mash on the side. Then again, those Brussels sprouts sprinkled with pistachios might be the next best thing. We’ll leave the judging up to you! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1 bag
baby broccoli
1 packet
pistachios
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1
leek
1 packet
Slow-Cooked Lamb Shoulder
2 clove
garlic
1 bag
Brussels sprouts
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Mint Sauce
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked lamb shoulder in a baking dish. Pour liquid from packaging over lamb. • Cover tightly with foil and roast for 12 minutes. • Remove foil, turn lamb and roast until browned and heated through, a further 12-13 minutes.
• Meanwhile, bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into large chunks. Peel the garlic. • Add potato and garlic cloves to the boiling water and cook until easily pierced with a fork, 10-15 minutes. Drain, then return to pan and cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, halve Brussels sprouts. Trim baby broccoli and halve. Roughly chop pistachios. • Place Brussels sprouts on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange cut-side down and roast until tender, 15-18 minutes. • In the last 7-8 minutes of cook time, add pistachios and baby broccoli to the tray, toss to combine and roast until tender.
TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• While the Brussels sprouts are roasting, thinly slice leek. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes.
• Meanwhile, add grated Parmesan cheese, the butter, milk and a pinch of salt to potato. Mash until smooth. Stir through leek.
• Slice roast lamb shoulder. • Divide leek-potato mash, pistachio Brussels sprouts, baby broccoli and lamb between plates. • Top lamb with mint sauce to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The lamb was tender and tasty, with many finding it delicious. Some felt the meat lacked flavour, suggesting gravy as an addition.
- Ease of prep: Reviewers found this dish quick and easy to prepare, though a few mentioned it was a bit fiddly.
- Suggestions: Consider adding more butter to the green vegetables and cooking them longer. Try substituting Brussels sprouts with bok choy or silverbeet.
