HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLamb Shortloin, Bacon Crumble & Roasted Potatoes For Dinner
Lamb Shortloin, Bacon Crumble & Roasted Potatoes for Dinner

Lamb Shortloin, Bacon Crumble & Roasted Potatoes for Dinner

with a Chocolate Toffee Pudding for Dessert

Xmas in July
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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!

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

Allergens:MilkGlutenTree NutsSoy

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

Total Time50 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 bag

Brussels sprouts

1 packet

diced bacon

1 bag


½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

½ bottle



1 bunch

baby rainbow carrots

1 sachet

chicken-style stock powder

1 packet

lamb shortloin

1 packet

caramelised onion chutney

1 packet


(ContainsTree NutsMay be presentPeanuts, Milk, Soy, Sesame, Gluten)

1 packet

sponge mix

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame, Sulphites)

1 packet

dark chocolate chunks

(ContainsSoyMay be presentMilk)

1 packet

caramel sauce




½ bottle

cream (for the dessert)


Not included in your delivery

olive oil

50 g



1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4290 kJ
Fat62.5 g
of which saturates34.9 g
Carbohydrate60.5 g
of which sugars21.4 g
Protein52.1 g
Sodium1252 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Baking Dish
Medium Pan
Instructionsarrow up iconarrow up icon
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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.