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Slow-cooked lamb with crushed potatoes

Tender lamb shoulder simmered in a herby tomato sauce alongside crushed potatoes and green beans. Fresh rosemary, parsley and bay add a fragrant aroma to the sauce with the bonus of offering medicinal properties.

We deliver all this

  • 1/2 beef stock cube
  • 1 bay leaf
  • 1 brown onion
  • 1 tsp oil
  • 2 garlic cloves
  • 2 x 150g lamb shoulder
  • 400g baby white potatoes
  • 400g chopped tomatoes
  • 60g sundried tomatoes
  • 80g green beans
  • Large handful of flat-leaf parsley
  • Medium handful of fresh rosemary

Macros

669 calories • 56g carbs • 26g fat • 31g protein

Allergens:

Celery

Cuisine

British

Season

Autumn

Recipe for two people, halve the ingredients for one person