Tuscan Lamb Shoulder & Gravy Sauce

Name: Tuscan Lamb Shoulder & Gravy Sauce with Cheesy Crushed Baby Potatoes & Garlic Greens
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 packet baby potatoes; 1 packet Slow-Cooked Lamb Shoulder; 1 bag green beans; 1 bag baby broccoli; 3 clove garlic; 20 g butter; 1 packet walnuts; 1 sachet Gravy Granules; ½ cup boiling water; ½ sachet Tuscan Herb Seasoning; 1 packet Grated Parmesan Cheese

with Cheesy Crushed Baby Potatoes & Garlic Greens

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The secret on how to make a dinner look like it took you hours to prepare is all in the dressings. Tuscan spices on a lamb shoulder can really pop when you take a bite when drizzled in a gravy sauce. Roast baby potatoes standout when baked in a layer of cheese and even the greens are dazzling with a walnut finish!

Unfortunately, this week's pine nuts were in short supply, so we've replaced them with walnuts. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Over 30g protein

Allergens:

Milk

•Tree Nuts

•Gluten(Wheat)

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

1 packet

baby potatoes

1 packet

Slow-Cooked Lamb Shoulder

1 bag

green beans

1 bag

baby broccoli

3 clove

garlic

1 packet

walnuts

1 sachet

Gravy Granules

½ sachet

Tuscan Herb Seasoning

1 packet

Grated Parmesan Cheese

Not included in your delivery

olive oil

20 g

butter

½ cup

boiling water

Nutrition Values

Energy (kJ)2881 kJ

Fat40 g

of which saturates16.3 g

Carbohydrate37.5 g

of which sugars5.7 g

Protein41.4 g

Sodium1217 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 Tray

•Baking Paper

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Halve baby potatoes, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Arrange cut-side down. Roast until just tender, 18-20 minutes.

• Meanwhile, place slow-cooked lamb shoulder in a baking dish. Pour liquid from packaging over lamb, sprinkle with Tuscan herb seasoning (see ingredients) and turn to coat. • Cover tightly with foil and roast for 12 minutes. • Remove from oven, turn lamb, then cover with foil and roast until browned and heated through, a further 12-13 minutes.

• Meanwhile, trim green beans. Halve any thick stalks of baby broccoli lengthways. • Finely chop garlic. In a small microwave-safe bowl, microwave the butter and half the garlic in 10 second bursts until melted. Season with salt and pepper, then set aside.

• When the potatoes have finished baking, lightly crush them on the tray until 1cm-thick. • Drizzle with melted garlic butter and sprinkle with grated Parmesan cheese. Return to oven and roast until golden, a further 8-10 minutes.

• Meanwhile, boil the kettle. Roughly chop walnuts. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, baby broccoli and walnuts until tender, 3-4 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Season to taste. Cover to keep warm. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.