Rosemary & Caramelised Onion Lamb Shortloin
with Roasted Rainbow Carrots & Wedges
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.
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
3
potato
1 bunch
Baby Rainbow Carrots
2 clove
garlic
2 sprig
rosemary
1 packet
Onion Chutney
(Contains Sulphites; )
1 bag
baby broccoli
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Lamb Shortloin
Not included in your delivery
olive oil
¼ tsp
salt
1 tbs
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato into wedges. Trim the green tops from the baby rainbow carrots, then scrub the carrots clean. Place the veggies on a lined oven tray. Drizzle generously with olive oil, then add the salt and season with pepper. Roast the veggies until golden and cooked through, 25-30 minutes.
While the veggies are roasting, finely chop the garlic. Pick the rosemary leaves and finely chop. In a small bowl, combine the garlic, rosemary, onion chutney and the balsamic vinegar. Drizzle with olive oil and stir to combine. Set aside.
TIP: Run your fingers down the rosemary to remove the leaves easily.
Trim the baby broccoli and cut any larger stalks in half lengthways. Heat a large frying pan over a medium-high heat. Toast the slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli, tossing, until just tender, 4-5 minutes. Season, then transfer to a plate and cover to keep warm.
Pat the lamb shortloin dry with paper towel, then season both sides. Return the frying pan to 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.
Remove the pan from the heat, then add the onion chutney mixture and turn to coat the lamb. Transfer to a plate to rest for 4 minutes.
Slice the caramelised onion lamb shortloin. Divide the roasted veggies and baby broccoli between plates. Top with the lamb and spoon over any remaining glaze. Garnish with the toasted almonds to serve.