Lamb Shortloin & Mint Chimichurri

Name: Lamb Shortloin & Mint Chimichurri with Honey-Roasted Carrots & Pistachios
Total time: 45 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 2 potato; 1 bunch Baby Rainbow Carrots; 1 tsp honey; 1 packet green beans; 1 bag mint; 1 bag parsley; 1 packet Lamb Shortloin; 1 tsp sugar; 1 packet pistachios; 1 tsp vinegar (rice wine or white wine); 2 packet Dijon mustard; ¼ tsp salt

with Honey-Roasted Carrots & Pistachios

Get up to $175 off

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.

Tags:

Calorie Smart

Allergens:

Tree Nuts

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 bunch

Baby Rainbow Carrots

1 packet

green beans

1 bag

mint

1 bag

parsley

1 packet

Lamb Shortloin

1 packet

pistachios

2 packet

Dijon mustard

Not included in your delivery

olive oil

1 tsp

honey

1 tsp

sugar

1 tsp

vinegar (rice wine or white wine)

¼ tsp

salt

Nutrition Values

/ per serving

Energy (kJ)2192 kJ

Fat18.6 g

of which saturates3.3 g

Carbohydrate41.3 g

of which sugars14.4 g

Protein42.9 g

Sodium724 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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.