Lamb Shortloin & Mushroom Peppercorn Sauce
with Currant-Bacon Brussels Sprouts & Mash
Get out the candles and dust off the fancy plates that you’ve been keeping for a ‘special occasion’ because tonight’s dinner is worthy of a little pampering. Tender and juicy shortloin lamb cooked to your liking with a earthen smokey mushroom sauce will set the mood as delicious and decadent. Following it up with currants and roasted Brussels sprouts and a buttery mashed potato rounds off your indulgent evening nicely. Enjoy!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly 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
1 packet
diced bacon
1 packet
Currants
(May be present Milk, Gluten, Soy. )
2
potato
1 packet
mushrooms
1 packet
Lamb Shortloin
1 sachet
Garlic & Herb Seasoning
1 packet
Peppercorn Sauce
(Contains Milk, Soy; )
1 bag
Brussels sprouts
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Halve Brussels sprouts. Place Brussels sprouts and diced bacon on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange cut-side down and roast until tender, 15-18 minutes. When the sprouts are done, add currants (see ingredients) to the oven tray and toss to combine.
TIP: The Brussels sprouts will char slightly, this adds to the flavour!
Meanwhile, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter and milk to the potato, then season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While the potato is cooking, thinly slice mushrooms. In a medium bowl, combine lamb shortloin, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper.
In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.
While the lamb is resting, return the frying pan to medium-high heat with a drizzle of olive oil. Add mushrooms and cook until browned and softened, 8-10 minutes. Add peppercorn sauce and a splash of water to the pan, then stir until heated, 1-2 minutes.
Slice lamb shortloin. Divide mash, lamb and currant-bacon Brussels sprouts between plates. Pour over mushroom peppercorn sauce to serve.