Lamb Shortloin & Mint Chimichurri
with Honey-Roasted Carrots & Pistachios
What's the secret to moist, tender and extra-tasty lamb? Starting with a great cut, then searing it for just the right amount of time before adding Dijon mustard and crushed pistachios for a moreish nutty crunch. Bring extra colour and flavour with a mint chimichurri and you've got a restaurant-quality dish made by yours truly!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1 bunch
Baby Rainbow Carrots
1 packet
green beans
1 bag
mint
1 bag
parsley
1 packet
Lamb Shortloin
1 packet
pistachios
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
2 packet
Dijon mustard
Not included in your delivery
1
olive oil
1 tsp
honey
1 tsp
sugar
1 tsp
vinegar (rice wine or white wine)
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°/200°C fan-forced. Cut the potato into bite-sized chunks. Transfer to a lined oven tray. Drizzle with olive oil and season with salt. Roast on the top oven rack until crisp and tender, 25-30 minutes.
While the potato is roasting, trim the green tops from the baby rainbow carrots, then scrub them clean. Place the carrots on a second lined oven tray. Drizzle with olive oil and the honey, then season with salt and pepper. Toss to combine, then roast until tender, 15-20 minutes.
While the carrots are roasting, trim the green beans. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the green beans, tossing, until tender, 4-5 minutes. Season to taste and transfer to a plate. Cover to keep warm.
While the green beans are cooking, finely chop the mint and parsley leaves. In a small bowl, combine the mint, parsley, salt, the sugar, vinegar and a drizzle of olive oil. Set aside.
Season the lamb shortloin on both sides. Return the frying pan to a high heat and drizzle with 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.
TIP: The meat will keep cooking as it rests!
Roughly chop the pistachios. Slice the lamb. Divide the roasted potatoes, honey-roasted carrots, green beans and lamb between plates. Top the lamb with the mint chimichurri and sprinkle over the pistachios. Serve with the Dijon mustard.
