Rosemary & Caramelised Onion Lamb Shortloin
with Roasted Rainbow Carrots & Wedges
This tender and flavourful cut of lamb is too good to miss, with a sticky-sweet and savoury glaze coating all over. Serve it with roasted baby veg and crispy potato wedges for the ultimate combo - all of our dinner-time dreams are coming true.
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
½ packet
Baby Rainbow Carrots
2 clove
garlic
2 sprig
rosemary
1 packet
Onion Chutney
(Contains Sulphites; )
1 bunch
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 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.
• Meanwhile, 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. Enjoy!