Lamb Shortloin & Brussels Sprout Crumble

Name: Lamb Shortloin & Brussels Sprout Crumble with Pear & Chocolate Chip Crumble
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: 1 sachet Garlic & Herb Seasoning; 300 g Lamb Shortloin; 1 packet Panko Breadcrumbs; 1 packet Brussels Sprouts; 1 packet Onion Chutney; 1 packet Parsley; 1 packet Cream; 1 Red Onion; 2 packet Potato; 1 Carrot

with Pear & Chocolate Chip Crumble

Get up to $175 off

Allergens:

Wheat

•Gluten

•Sulphites

•Milk

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

Total50 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

300 g

Lamb Shortloin

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 packet

Brussels Sprouts

1 packet

Onion Chutney

(Contains: Sulphites; )

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

Red Onion

2 packet

Potato

Carrot

Nutrition Values

Calories927 kcal

Energy (kJ)3880 kJ

Fat51.4 g

of which saturates31.6 g

Carbohydrate68.7 g

of which sugars27.1 g

Dietary Fibre9.9 g

Protein46.2 g

Cholesterol99 mg

Sodium678 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place half the butter in a small microwave-safe bowl and microwave until melted. • Place potato on a lined oven tray. Drizzle with olive oil and the melted butter, then season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, thinly slice onion (see ingredients). Halve Brussels sprouts. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook Brussels sprouts and onion, stirring, until golden, 4-5 minutes. Transfer to a baking dish. • Meanwhile, finely chop parsley. • In a medium bowl, combine panko breadcrumbs (see ingredients), parsley and a drizzle of olive oil. Season and set aside.

• Add cream (see ingredients) and garlic & herb seasoning to the baking dish with the veggies and stir to combine. • Sprinkle over parsley crumb. • Bake until golden and tender, 12-15 minutes.

• While the crumble is baking, trim green tops from baby rainbow carrots. Scrub carrots clean, then halve lengthways. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrots, stirring, until tender, 5-6 minutes. Season. Transfer to a plate.

• Season lamb shortloin on 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. Transfer to a plate to rest for 5 minutes. • Meanwhile, return the frying pan to medium heat. Cook onion chutney, remaining butter and the balsamic vinegar with a dash of water until reduced slightly, 2-3 minutes.

• Slice lamb shortloin. • Divide roasted potatoes, rainbow carrots, Brussels sprout crumble and lamb between plates. • Pour caramelised onion chutney sauce over lamb. Enjoy!