with Walnut Greens & Red Wine Jus
Dim the lights and play your favourite song, tonight is about you and this deliciously indulgent meal. Succulent lamb shoulder will melt in your mouth and convince you that this is a five star restaurant. But don’t be fooled by this or the cheesy roasted baby potatoes with nutty greens because you really did make this. Those five stars belong to you, enjoy! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Unfortunately, this week's baby cauliflower and walnuts were in short supply, so we've replaced them with green beans and almonds. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Baby potatoes
1 bag
Slow-Cooked Lamb Shoulder
1 packet
Garlic & Herb Seasoning
1 sachet
Baby cauliflower
1 bag
Baby broccoli
1 bag
Garlic
3 clove
Walnuts
1 packet
Red Wine Jus
1 packet
Grated Parmesan Cheese
1 packet
• 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 with grated Parmesan cheese. Return to oven and 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 re-cover with foil and roast until browned and heated through, a further 12-13 minutes.
• While the lamb is roasting, trim green beans. Finely chop garlic. Roughly chop roasted almonds.
• When the lamb has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans, tossing, until tender, 5-6 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 greens between plates. • Sprinkle almonds over greens. • Pour red wine jus over lamb to serve. Enjoy!
2520
kJ
Energy (kJ)
29.5
g
Fat
10.5
g
of which saturates
37.6
g
Carbohydrate
6.1
g
of which sugars
6.5
g
Dietary Fibre
42.3
g
Protein
1246
mg
Sodium
