Lamb Shortloin, Bacon Crumble & Roasted Potatoes for Dinner

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.