Herby Caramelised Onion Lamb Shortloin
with Roasted Rainbow Carrots & Wedges- Sulphites
- Almond
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.*
Ingredients
3
potato
½ packet
Baby Rainbow Carrots
2 clove
Garlic
2 sprig
rosemary
1 packet
Onion Chutney
(Contains: Sulphites; )
1 bunch
asparagus
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
• See 'Top Steak Tips!' (below).Preheat the oven to 220°C/200°C fan-forced. • Cut potato into wedges. Trim green tops from baby rainbow carrots, then scrub carrots clean. • Place veggies on a lined oven tray. Drizzle generously with olive oil, then add the salt and season with pepper. • Roast veggies until golden and cooked through, 25-30 minutes.
• While the veggies are roasting, finely chop garlic. Pick rosemary leaves and finely chop. • In a small bowl, combine 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 ends of asparagus. • Heat a large frying pan over medium-high heat. Toast almonds, tossing, until golden, 1-2 minutes. Transfer to a bowl. • Return the frying pan to a medium-high heat with a drizzle of olive oil. • Cook asparagus, tossing, until just tender, 5-6 minutes. Add a dash of water to help asparagus cook. • Season, then transfer to a plate and cover to keep warm.
• Pat lamb shortloin dry with paper towel, then season both sides. • Return the frying pan to high heat with a drizzle of olive oil. • Cook lamb for 3-4 minutes each side for medium or until cooked to your liking.
• Remove pan from the heat, then add onion chutney mixture and turn to coat lamb. • Transfer to a plate to rest for 4 minutes.
• Slice caramelised onion lamb shortloin. • Divide roasted veggies and asparagus between plates. Top with lamb and spoon over any remaining glaze. • Garnish with toasted almonds to serve. Enjoy!
