Dukkah-Crusted Lamb Shortloin for Dinner

Name: Dukkah-Crusted Lamb Shortloin for Dinner with Classic Chocolate Pudding for Dessert
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 potato; 1 beetroot; 1 sachet dried oregano; 2 clove garlic; 1 bag baby broccoli; 1 sachet dukkah; 1 packet Lamb Shortloin; 1 packet Greek salad cheese/feta cheese; 1 packet Greek-Style Yoghurt; 1 packet Chocolate Pudding Mix; 1 punnet strawberries; ½ bottle cream

with Classic Chocolate Pudding for Dessert

Get up to $175 off

Get a little fancy with this prime cut of dukkah-crusted lamb shortloin and an exquisite array of herbed roast veggies. Packed with loads of colour and flavour and with an added delight of decadent self-saucing pudding for dessert, this is a feast for the ages!

This recipe is under 650kcal per serving.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Tags:

Calorie Smart

Allergens:

Sesame

•Milk

•Gluten

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

beetroot

1 sachet

dried oregano

2 clove

garlic

1 bag

baby broccoli

1 sachet

dukkah

(Contains: Sesame; )

1 packet

Lamb Shortloin

1 packet

Greek salad cheese/feta cheese

(Contains: Milk; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Chocolate Pudding Mix

(Contains: Gluten; May be present: Peanuts, Tree Nuts, Sesame, Soy, Milk. )

1 punnet

strawberries

½ bottle

cream

(Contains: Milk; )

Not included in your delivery

olive oil

Nutrition Values

/ per serving

Energy (kJ)2611 kJ

Fat25.1 g

of which saturates8.4 g

Carbohydrate49.9 g

of which sugars23.3 g

Protein51.3 g

Sodium814 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Cut the beetroot into small chunks. Place the potato and beetroot on a lined oven tray. Drizzle with olive oil, sprinkle over the dried oregano, season with salt and pepper and toss to coat. Spread out evenly, then roast for 25-30 minutes.

While the veggies are roasting, finely chop the garlic. Trim the ends of the baby broccoli. Spread the dukkah over a plate. Pat lamb shortloin dry with a paper towel, drizzle with olive oil and season with salt and pepper on both sides. Press the lamb into the dukkah and turn to coat on both sides. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and whisk to combine. Season to taste and set aside.

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. Transfer to a plate to rest for 5 minutes.

Wipe out the frying pan, then return to a medium high heat with a drizzle of olive oil. Cook the baby broccoli with a dash of water, tossing occasionally, until tender, 5-6 minutes. Season to taste.

Slice the dukkah lamb shortloin. Crumble the cheese over the roasted veggies. Divide the lamb, oregano-roasted veggies and baby broccoli between plates. Serve with a dollop of the garlic yoghurt.