Roasted Lamb Shoulder & Mint Sauce
with Parmesan Veggie Mash & Almonds
We’re dining with the couple of the century - lamb and mint sauce. There’s no beating them for compatibility when they come together on the plate, especially with a potato and leek mash on the side. Then again, those veggies sprinkled with almonds might be the next best thing. We’ll leave the judging up to you!
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
1 packet
Slow-Cooked Lamb Shoulder
2
potato
2 clove
garlic
1 portion
cauliflower
½ bag
baby broccoli
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
leek
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Mint Sauce
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked lamb shoulder in a baking dish. Pour liquid from packaging over lamb. • 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, bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into large chunks. Peel the garlic. • Add potato and garlic cloves to the boiling water, over high heat, and cook until easily pierced with a fork, 10-15 minutes. Drain, then transfer to a plate and cover to keep warm.
• While the potato is cooking, cut cauliflower into small florets. Halve baby broccoli (see ingredients) • Crush roasted almonds in a mortar and pestle, or in their sachet using a rolling pin until resembling fine crumbs. • Place cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender and brown around the edges, 20-25 minutes. • In a medium bowl, combine baby broccoli and a drizzle of olive oil. Season with salt and pepper. • In the last 7-8 minutes of cook time, add the baby broccoli to the tray, toss to combine and continue roasting until tender.
• While the cauliflower is roasting, thinly slice leek. • Return the saucepan to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes.
• Return potato to the saucepan of leek, then add grated Parmesan cheese, the butter, milk and a pinch of salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Slice roasted lamb shoulder. • Divide cheesy leek mash, roasted veggies and lamb between plates. • Top lamb with mint sauce. Sprinkle over crushed almonds to serve. Enjoy!