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!
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
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
• 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!