Sticky Roast Lamb Shoulder & Potatoes with Chargrilled Capsicum Salad

Name: Sticky Roast Lamb Shoulder & Potatoes with Chargrilled Capsicum Salad Shortcut ingredients | <5 min prep | Quick assembly
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 1 olive oil; 1 packet slow-cooked lamb shoulder; 1 packet Sticky Meat Glaze; 1 bag chopped potato; 1 packet Chargrilled Capsicums; 1 drizzle balsamic vinegar; 1 packet flaked almonds; 1 bag salad leaves

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. This lovely lamb dish comes together in three simple steps, with some help from a handful of ready-to-go ingredients - starting with an already slow-cooked lamb shoulder, which you'll pop in the oven for maximum tenderness. Finish it with our sweet and sticky glaze, which works with the salad to cut through the meat's richness.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Almond

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 packet

Sticky Meat Glaze

(May be present: Eggs, Milk, Tree Nuts.)

1 bag

chopped potato

1 packet

Chargrilled Capsicums

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 bag

salad leaves

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2656 kJ

Fat33.5 g

of which saturates14.8 g

Carbohydrate46.2 g

of which sugars15.3 g

Protein31.5 g

Sodium845 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 (including the packet liquid!) in a baking dish. Cover with foil, then roast for 25 minutes. • Remove foil, then add sticky meat glaze and a splash of water. Turn lamb over to coat. • Return lamb to oven. Roast until browned and heated through, a further 10-12 minutes.

• When the lamb has 25 minutes remaining, place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast potato until tender, 20-25 minutes. • Meanwhile, combine salad leaves and chargrilled capsicums in a medium bowl. Add a drizzle of balsamic vinegar and olive oil, then toss to coat.

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

• Slice the sticky glazed lamb shoulder (or shred it in the baking dish using two forks!). • Divide lamb, roast potato and chargrilled capsicum salad between plates. • Spoon any remaining glaze from the baking dish over lamb. • Sprinkle with flaked almonds to serve. Enjoy!