Mediterranean Lamb Shoulder with Roast Veggie Toss & Garlic Dip

Name: Mediterranean Lamb Shoulder with Roast Veggie Toss & Garlic Dip Shortcut Ingredients | <5 Min Prep | Quick Assembly
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet slow-cooked lamb shoulder; 1 sachet dried oregano; 1 sachet garlic & herb seasoning; 1 bag baby spinach leaves; 1 drizzle red wine vinegar; 1 packet garlic dip; 1 bag Potato, Carrot & Zucchini Mix

Shortcut Ingredients | <5 Min Prep | Quick Assembly

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Calorie Smart

•Under 40g carbs

•Naturally Gluten-Free

•Not Suitable for Coeliacs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Energy (kJ)2711 kJ

Fat41.2 g

of which saturates15.1 g

Carbohydrate34.1 g

of which sugars10.1 g

Dietary Fibre8.6 g

Protein32.3 g

Sodium825 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Tray

•Baking Paper

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.