Roast Lamb Shoulder & Garlic Gravy

Name: Roast Lamb Shoulder & Garlic Gravy with Minty Pea Pod Salad, Buttery Roast Veg & Pistachios
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: olive oil; 1 slow-cooked lamb shoulder; 3 garlic; 1 Chat Potatoes; 1 beetroot; butter; 1 Pea Pods; 1 pistachios; 1 mint sauce; red wine vinegar; 1 spinach & rocket mix; 1 homestyle gravy

with Minty Pea Pod Salad, Buttery Roast Veg & Pistachios

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Allergens:

Milk

•Tree Nuts

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

slow-cooked lamb shoulder

garlic

Chat Potatoes

beetroot

Pea Pods

pistachios

(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)

mint sauce

(May be present: Milk.)

spinach & rocket mix

homestyle gravy

(Contains: Milk;)

Not included in your delivery

olive oil

butter

(Contains: Milk;)

red wine vinegar

Nutritional Values

Energy (kJ)4160 kJ

Calories0 kcal

Fat59.4 g

of which saturates29.9 g

Carbohydrate70.5 g

of which sugars34.6 g

Dietary Fibre0 g

Protein41.4 g

Cholesterol0 mg

Sodium1267 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, add slow-cooked lamb shoulder and any packet juices (for a 4-person portion, separate the lamb into its two pieces). Add unpeeled garlic cloves (see ingredients). Sprinkle lamb with a good pinch of salt and pepper. Turn to coat. Cover with foil and roast for 25 minutes. • Remove from oven. Uncover, then turn lamb over. Roast, uncovered, until browned and heated through, a further 10-12 minutes. • Set aside to rest, covered, for 5 minutes.

TIP: If the lamb has a fat layer, turn the fat-side up after removing the foil.

• Meanwhile, trim green tops from Dutch carrots, then scrub carrots clean. Quarter chat potatoes. Cut beetroot into small chunks. • Place the butter in a small heatproof bowl, then microwave in 10 second bursts until melted. • Place carrot, potatoes and beetroot on a lined oven tray. Drizzle with the melted butter, season generously with salt and toss to coat. Roast until tender, 25-30 minutes.

TIP: Cut any larger baby carrots into half lengthwise.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• While the veggies are roasting, trim pea pods. • Roughly chop pistachios. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pea pods, tossing, until tender, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.

• In a medium bowl, combine mint sauce and a drizzle of red wine vinegar and olive. Season to taste. • Just before serving, add salad leaves and slightly cooled pea pods. Toss to coat.

TIP: Tossing the salad just before serving keeps the leaves crisp!

• Remove the roasted garlic cloves from their skin, then discard the skins. • Lightly mash garlic with a fork. • Return frying pan to medium-high heat. Cook mashed garlic and homestyle gravy with a splash of water, stirring, until warmed through, 1-2 minutes. Remove pan from heat.

• Slice the roast lamb shoulder. • Divide lamb, minty pea pod salad and buttery roast veg between plates • Spoon garlic gravy over lamb and roast veg. • Sprinkle with chopped pistachios to serve. Enjoy!