Tuscan Lamb Shoulder & Gravy Sauce
with Cheesy Crushed Baby Potatoes & Garlic Greens
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Green beans
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
300 g
Slow-Cooked Lamb Shoulder
1 packet
Baby Potatoes
1
Baby Broccoli
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
1 sachet
Mediterranean Spice Blend
1 packet
Flaked Almonds
(Contains: Almond; )
Not included in your delivery
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. 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.
• Place slow-cooked lamb shoulder in a large bowl and cover with boiling water (this helps melt away excess fat).
• Using tongs, remove lamb carefully and place in a medium baking dish with the cold water (see ingredients). sprinkle with Meditteranian seasoning and turn to coat.
• Cover tightly with foil and roast until heated through and liquid has slightly reduced, 20 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. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, baby broccoli and 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 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.
• Slice Tuscan lamb shoulder. • Divide lamb, cheesy crushed baby potatoes and garlic greens between plates. • Serve with gravy sauce. Enjoy!
