Lamb Shortloin & Brussels Sprout Crumble for Dinner

• 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), garlic & herb seasoning and chicken-style stock powder (see ingredients) 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.