Sear a tender and succulent lamb loin that's just right for a gourmet-style dinner. With all the flavour of nostalgic roast lamb, plus wholesome veggies, it's sure to have you feeling festive with every delicious mouthful of this Christmas in July special. And the best feasts end with a sweet treat, so we've included a serving of chocolate toffee pudding with poached pears for dessert!
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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
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
baby rainbow carrots
chicken-style stock powder
caramelised onion chutney
pecans(ContainsTree NutsMay be presentPeanuts, Milk, Soy, Sesame, Gluten)
sponge mix(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame, Sulphites)
dark chocolate chunks(ContainsSoyMay be presentMilk)
cream (for the dessert)(ContainsMilk)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place 1/2 the butter in a small bowl and microwave until melted. Place the potato on a lined oven tray. Drizzle with olive oil and the melted butter, then season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
While the potato is roasting, finely chop the red onion. Halve the Brussels sprouts. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the Brussels sprouts, onion and diced bacon, breaking up with a spoon, until golden, 4-5 minutes. Transfer to a baking dish. Meanwhile, pick and thinly slice the sage leaves. In a medium bowl, combine the panko breadcrumbs (see ingredients), sage, a drizzle of olive oil. Season and set aside.
Add the longlife cream (see ingredients), chicken-style stock powder and a dash of water to the baking dish with the bacon and veggies. Stir to combine. Sprinkle over the sage crumb. Bake until golden and tender, 12-15 minutes.
While the bacon crumble is baking, trim the green tops from the baby rainbow carrots, then scrub the carrots clean and halve lengthways. Return the frying pan to a medium high heat with a drizzle of olive oil. Cook the carrots, tossing, until tender, 5-6 minutes. Season, then transfer to a plate.
Season the lamb shortloin on 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. Transfer to a plate to rest for 5 minutes. While the lamb is resting, return the frying pan to a medium heat. Cook the caramelised onion chutney, balsamic vinegar and remaining butter with a dash of water, stirring, until reduced slightly, 2-3 minutes.
Slice the lamb shortloin. Divide the lamb, roasted potatoes, rainbow carrots and bacon crumble between plates. Pour the caramelised onion chutney sauce over the lamb.