Slow-Cooked Lamb Shoulder & Red Wine Jus
with Garlic Crushed Potatoes, Nutty Greens & Parmesan Salad
Clear the table, make way, this dinner needs room to dazzle! We’re serving slow-cooked lamb shoulder drizzled in a sultry red wine jus ready to amaze. Standing in its own spotlight are the garlic infused crushed potatoes, buttery and golden, followed by a vibrant display of nutty greens. This dish certainly has the “wow” factor.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
2
potato
2 clove
garlic
½ head
broccoli
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
salad leaves
1 packet
Slow-Cooked Lamb Shoulder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20 minutes.
• Meanwhile, 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.
• Finely chop garlic. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. • In a small heatproof bowl, combine the butter and garlic. Microwave in 10 second bursts until melted. • When the potatoes are done, remove from oven. Crush potatoes until 1cm-thick, then drizzle over melted garlic butter. Return to oven and roast until golden, a further 8-10 minutes.
• While the potatoes are roasting, heat a drizzle of olive oil over medium-high heat in a large frying pan. Cook broccoli, tossing, until tender, 6-7 minutes. • Add pine nuts and cook, until golden, 1-2 minutes. Season with salt and pepper.
TIP: Add a dash of water to the pan to help speed up the broccoli cooking process.
• Meanwhile, pour red wine jus into a microwave-safe container. Microwave in 30 second bursts until warmed through. • In a medium bowl, combine salad leaves, grated Parmesan cheese and a drizzle of balsamic vinegar and olive oil. Toss to combine and season to taste.
• Slice slow-cooked lamb shoulder. • Bring everything to the table to serve. Help yourself to lamb shoulder, garlic crushed potatoes and nutty greens. • Pour red wine jus over lamb. Serve with Parmesan salad. Enjoy!