• Preheat oven to 220°C/200°C fan-forced. • Halve baby potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove tray from the oven and sprinkle potatoes with grated Parmesan cheese. Return to the oven, then bake until golden and crispy, a further 5 minutes.

• Meanwhile, place slow-cooked lamb shoulder in a baking dish. Pour liquid from the packaging over the lamb. Sprinkle over garlic & herb seasoning. 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.

• While the lamb is roasting, finely chop garlic. Roughly chop roasted almonds. • Trim green beans. Halve any thicker stems of baby broccoli lengthways.

• When the lamb has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook green beans and baby broccoli, tossing, until tender, 4-5 minutes. • Add chopped almonds, tossing, until golden, 2-3 minutes. • Add garlic, stirring, until fragrant, 1 minute. Season with salt and pepper.

• Meanwhile, microwave red wine jus in a small microwave-safe bowl until steaming, 1-2 minutes.

• Slice lamb shoulder. • Divide lamb, Parmesan baby potatoes and almond greens between plates. • Pour red wine jus over lamb to serve. Enjoy!