Mediterranean Lamb Shoulder with Roast Veggie Toss & Garlic Dip
Shortcut Ingredients | <5 Min Prep | Quick Assembly
Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. Tonight, enjoy an extra-tender lamb with roasted veg that is completed with our favourite garlic & herb seasoning and most importantly, garlic dip!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
slow-cooked lamb shoulder
1 sachet
dried oregano
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
garlic dip
(May be present: Eggs, Milk, Tree Nuts.)
1 bag
Potato, Carrot & Zucchini Mix
Not included in your delivery
olive oil
1 drizzle
red wine vinegar
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 (for a 4-person portion, separate the lamb into its two pieces!). • Sprinkle lamb with dried oregano (see ingredients), then turn to coat. Cover with foil. Roast for 25 minutes. • Remove from oven. Uncover, then turn lamb over (if lamb has a fat layer, turn the fat-side up after removing foil). • Return lamb to oven to continue roasting, until browned and heated through, 10-12 minutes.
• While the lamb is roasting, place potato, carrot & zucchini mix on a lined oven tray. • Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• To the slightly cooled roast veggie tray, add baby spinach leaves and a drizzle of red wine vinegar. Toss to combine. Season to taste. • Slice Mediterranean lamb shoulder. Divide lamb and roast veggie toss between plates. • Serve with a dollop of garlic dip.
