Rosemary & Onion Chutney Lamb Shortloin
with Roasted Rainbow Veggies, Pistachios & Feta
This special 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.
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 bunch
Baby Rainbow Carrots
2 clove
garlic
1 sprig
rosemary
1 bag
baby broccoli
1 packet
pistachios
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Lamb Shortloin
1 packet
Onion Chutney
(Contains Sulphites; )
¼ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1 tbs
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Cut potato into wedges. Trim green tops from baby rainbow carrots, then scrub carrots clean. • Place potato and carrots on a lined oven tray. Drizzle with olive oil and sprinkle over Aussie spice blend. Season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
• Finely chop garlic. Pick and finely chop rosemary leaves. Cut any thicker stalks of baby broccoli in half lengthways. Roughly chop pistachios. • Heat a large frying pan over medium-high heat. Toast pistachios, tossing occasionally, until golden, 3-4 minutes. Transfer to a small bowl.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli with a dash of water, tossing, until just tender, 5-6 minutes. Season. • Transfer to a bowl and cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil. Season lamb shortloin with salt and pepper. • Cook 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.
• Return the frying pan to medium heat with the butter, garlic and rosemary and cook until fragrant, 1 minute. • Remove pan from heat, then add onion chutney, balsamic vinegar and a splash of water, stirring to combine. Stir through any lamb resting juices and season to taste.
• Slice lamb shortloin. • Divide roasted rainbow veggies and baby broccoli between plates. • Top with lamb and spoon over onion chutney sauce. • Sprinkle with toasted pistachios and crumble over feta (see ingredients) to serve. Enjoy!