Lamb Shortloin & Mint Chimichurri
with Honey-Roasted Carrots & Pistachios
- Tree Nuts
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
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.*
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The mint chimichurri complemented the tender lamb perfectly, creating a delicious flavour combination that was a hit with many.
- Ease of prep: Customers found this meal easy to cook and scale up for guests, with the chimichurri being particularly simple to prepare.
- Suggestions: Consider making a gravy to accompany the potatoes and carrots for added moisture and flavour.
