Rosemary & Caramelised Onion Lamb Shortloin
with Roasted Rainbow Veggies & Pistachios
This special occasion dinner uses a handy method of coating the lamb in a caramelised onion glaze before resting for the ideal tenderness and flavour. Although there’s a bit of prep at the start, you’ll have time to relax while the veggies are in the oven – set the table, pour your drink of choice or just put your feet up while the flavours mingle into a magic meal.
This recipe is under 650kcal per serving
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 bunch
Baby Rainbow Carrots
2 clove
garlic
2 sprig
rosemary
1 packet
Caramelised Onion Chutney
1 packet
Lamb Shortloin
1 packet
pistachios
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bunch
baby broccoli
½ block
Greek salad cheese/feta cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ tsp
salt
1 tbs
balsamic vinegar
Nutrition Values
Utensils
Instructions
Cut the potato into wedges. Trim the green tops from the baby rainbow carrots, then scrub the carrots clean.
Place the potato and carrots on a lined oven tray. Drizzle with olive oil, add the salt and season with pepper. Roast until tender, 25-30 minutes.
Finely chop the garlic. Pick and finely chop the rosemary leaves. In a medium bowl, combine the garlic, rosemary, caramelised onion chutney and balsamic vinegar. Drizzle with olive oil and stir to combine. Set aside. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
Season the lamb shortloin on both sides with salt and pepper. Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. In the last 2 minutes of cook time, spoon the caramelised onion mixture into the pan and turn the lamb to coat in the glaze. Transfer to a plate to rest for 5 minutes.
While the lamb is resting, roughly chop the pistachios. Trim the baby broccoli and cut any thicker stalks in half lengthways. Wipe out the frying pan and return to a medium-high heat. Add the pistachios and toast, tossing occasionally, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli with a dash of water, tossing, until just tender, 5-6 minutes. Season.
Slice the caramelised onion lamb shortloin. Divide the roasted rainbow veggies and baby broccoli between plates. Top with the lamb and spoon over any resting juices. Sprinkle with the toasted pistachios and crumble over the cheese.