Sticky Roast Lamb Shoulder & Potatoes with Fennel & Tomato Salad
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. 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.
Unfortunately, this week's chargrilled capsicum strips was in short supply, so we've replaced it with tomato. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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.
Ingredients
1 packet
slow-cooked lamb shoulder
1 packet
Sticky Meat Glaze
(May be present: Egg, Milk, Tree Nuts. )
1 bag
chopped potato
1
tomato
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
salad leaves
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
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 turn lamb over. Add sticky meat glaze and a splash of water. Turn lamb to coat. • Return lamb to oven and 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, roughly chop tomato. Combine salad leaves and tomato 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 tomato salad between plates. • Spoon any remaining glaze from the baking dish over lamb. • Sprinkle with flaked almonds to serve. Enjoy!