Slow-Cooked Lamb Shoulder & Feta Couscous

Name: Slow-Cooked Lamb Shoulder & Feta Couscous with Honey-Sumac Carrots & Mint
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 carrot; 1 packet flaked almonds; 1 tsp honey; 1 tomato; 1 cucumber; ½ packet Cow's Milk Feta; 1 drizzle red wine vinegar; 1 bag mint; 1 packet Slow-Cooked Lamb Shoulder; ½ sachet Turkish Sumac Seasoning; 1 packet Israeli couscous; 1 packet Greek-Style Yoghurt

with Honey-Sumac Carrots & Mint

Get up to $175 off

You’re not dreaming, this is indeed a plate of wonder set before you. Allow your mind to fly away when the lamb shoulder reaches the table, pre-cooked and ready to fall apart in your mouth. We’ve dolloped over a yoghurt, cooled with mint and layered the lamp on top of a couscous with hidden gems of feta. Dreams do come true.

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!

Allergens:

Almond

•Milk

•Gluten

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 packet

flaked almonds

(Contains: Almond; )

tomato

cucumber

½ packet

Cow's Milk Feta

(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )

1 bag

mint

1 packet

Slow-Cooked Lamb Shoulder

½ sachet

Turkish Sumac Seasoning

1 packet

Israeli couscous

(Contains: Gluten; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

red wine vinegar

Nutrition Values

Energy (kJ)2868 kJ

Fat32.9 g

of which saturates15.2 g

Carbohydrate51.4 g

of which sugars12.6 g

Protein45.9 g

Sodium1220 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 Tray

•Baking Paper

•Large Pan

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. • Turn lamb, then cover with foil and roast until browned and heated through, a further 12-13 minutes.

• Meanwhile, quarter carrot lengthways. • Place carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until golden and tender, 20-25 minutes. • When carrots have 5 minutes remaining, add flaked almond to tray and toast until golden. • When carrots are done, add the honey and Turkish sumac seasoning (see ingredients) and toss to coat.

• While the carrots are roasting, boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with the boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan.

• While the couscous is cooking, roughly chop tomato. Thinly slice cucumber.

• When the couscous is done, add tomato, cucumber and crumble in feta. • Add a drizzle of red wine vinegar and olive oil, then season with salt and pepper. Stir to combine.

• Slice slow-cooked lamb shoulder. • Divide feta couscous between plates and top with honey-sumac carrots and lamb. • Top with Greek-style yoghurt and tear over mint to serve. Enjoy!