Tuscan Lamb Shoulder & Gravy Sauce

• Meanwhile, place slow-cooked lamb shoulder
in a baking dish. Pour liquid from packaging 
over lamb, sprinkle with Mediterranian spice 
blend 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, thinly slice the carrot into rounds.
• Cut broccoli (including the stalk) into small 
florets.
• 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 the 
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 carrot, 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 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.