Tuscan Lamb Shoulder & Gravy Sauce

Name: Tuscan Lamb Shoulder & Gravy Sauce with Cheesy Baby Potatoes & Garlic Greens
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Green beans; 2 Garlic; 1 sachet Gravy Granules; 300 g Slow-Cooked Lamb Shoulder; 1 Baby Broccoli; 1 packet Grated Parmesan Cheese; 1 sachet Tomato & Herb Seasoning; ½ packet Flaked Almonds; 2 Potato; 1 drizzle olive oil; 20 g butter; ½ cup boiling water

with Cheesy Baby Potatoes & Garlic Greens

Get up to $175 off

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!

Allergens:

Wheat

•Gluten

•Milk

•Almond

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Green beans

Garlic

1 sachet

Gravy Granules

(Contains: Wheat, Gluten; )

300 g

Slow-Cooked Lamb Shoulder

Baby Broccoli

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Tomato & Herb Seasoning

½ packet

Flaked Almonds

(Contains: Almond; )

Potato

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

½ cup

boiling water

Nutrition Values

Calories672 kcal

Energy (kJ)2810 kJ

Fat36.4 g

of which saturates16.3 g

Carbohydrate39.8 g

of which sugars4.8 g

Dietary Fibre4.6 g

Protein42.6 g

Cholesterol101 mg

Sodium1620 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced.
• Cut moemoe potatoes into bite-sized chunks, 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 tomato & herb seasoning and turn to coat.
• 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, 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, 8-10 minutes.

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

• Slice tomato & herb lamb shoulder.
• Divide lamb, cheesy crushed moemoe potatoes and garlic greens between plates.
• Serve with gravy sauce. Enjoy!