Dukkah-Crusted Lamb Shortloin with Feta & Herb-Roasted Veggies
with Classic Chocolate Self-Saucing Pudding for Dessert
Get a little fancy with this prime cut of dukkah-crusted lamb shortloin and an exquisite array of herbed roast veggies. Packed with loads of colour and flavour and with an added delight of decadent self-saucing pudding for dessert, this is a feast for the ages!
Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
beetroot
1 bunch
herbs
2 clove
garlic
1 bunch
broccolini
1 packet
dukkah
(Contains Sesame; )
1 packet
Lamb Shortloin
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
1 packet
Chocolate Pudding Mix
(Contains Gluten; May be present Peanut, Tree Nuts, Sesame, Soy, Milk. )
1 punnet
strawberries
½ bottle
cream
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Pick the herb leaves. Place the potato and beetroot on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 20 minutes. Remove the tray from the oven, then add the herbs and toss to combine. Return to the oven and roast until tender, 5-10 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, finely chop the garlic. Trim the ends of the broccolini. Spread the dukkah over a plate. Pat lamb shortloin dry with a paper towel, drizzle with olive oil and season with salt and pepper on both sides. Press the lamb into the dukkah and turn to coat on both sides. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and whisk to combine. Season to taste and set aside.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the lamb for 3-4 minutes on each side for medium, or until cooked to your liking. Transfer to a plate to rest for 5 minutes.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the broccolini with a dash of water, tossing occasionally, until tender, 5-6 minutes. Season to taste. TIP: Add dashes of water as you go to help the broccolini cook evenly!
Slice the dukkah lamb shortloin. Crumble the feta over the roasted veggies. Divide the lamb, broccolini and herb-roasted veggies between plates. Crumble over the feta and serve with the garlic yoghurt.