
300 g
Lamb Shortloin
1 packet
Parsley-Garlic Sauce
(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Pistachios
1
Baby Broccoli
1 packet
Baby Rainbow Carrots
2 packet
Potato
• Preheat oven to 220°/200°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil and season with salt. • Toss to combine, spread out evenly, then roast until crisp and tender, 25-30 minutes.
• Meanwhile, trim green tops from baby rainbow carrots, then scrub them clean.
• Place carrots on a second lined oven tray. Drizzle with olive oil and the honey, then season with salt and pepper. • Toss to combine, spread out evenly, then roast until tender, 15-20 minutes.
• Meanwhile, trim baby broccoli and halve lengthways. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, tossing, until tender, 4-5 minutes. Season to taste, then transfer to a plate. Cover to keep warm.
• Season lamb shortloin on both sides. Return frying pan to high heat with a drizzle with 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.
TIP: The meat will keep cooking as it rests!
• Roughly chop pistachios. Slice lamb. • Divide roasted potatoes, honey-roasted carrots, baby broccoli and lamb between plates. • Dollop with parsley-garlic sauce and sprinkle over pistachios to serve. Enjoy!