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: Australian
Ingredients: 1 packet Green beans; 1 sachet Gravy Granules; 1 packet Pine Nuts; 300 g Slow-Cooked Lamb Shoulder; 1 packet Baby Potatoes; 1 Baby Broccoli; 1 packet Grated Parmesan Cheese; 2 Garlic; 1 sachet Tuscan Herb Seasoning

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:

High Protein

Allergens:

Hvede

•Gluten

•Tree nuts

•Milk

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

1 sachet

Gravy Granules

(Contains: Hvede, Gluten; )

1 packet

Pine Nuts

(Contains: Tree nuts; May be present: Glutenhaltiges Getreide, Latte, Schalenfrüchte, Sesamsamen, Soja. )

300 g

Slow-Cooked Lamb Shoulder

1 packet

Baby Potatoes

Baby Broccoli

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Garlic

1 sachet

Tuscan Herb Seasoning

Nutrition Values

Calories538 kcal

Energy (kJ)2250 kJ

Fat22.4 g

of which saturates9.9 g

Carbohydrate38.9 g

of which sugars4.1 g

Dietary Fibre9.2 g

Protein41.5 g

Cholesterol101 mg

Sodium1420 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 Paper

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.