Lamb Shortloin & Brussels Sprout Crumble for Dinner
with Pear & Chocolate Chip Crumble for Dessert
Sear a tender and succulent lamb loin that's just right for a gourmet-style dinner. With all the flavour of nostalgic roast lamb, plus wholesome veggies, it's sure to have you feeling festive with every delicious mouthful. And the best feasts have the best sauces, like this caramelised onion chutney sauce.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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
Ingredients
2
potato
½
Onion
1 packet
Brussels sprouts
½ packet
parsley
½ packet
panko breadcrumbs
(Contains Gluten; )
½ packet
cream
(Contains Milk; )
1 sachet
Garlic & Herb Seasoning
½ sachet
Chicken-Style Stock Powder
½ packet
Baby Rainbow Carrots
1 packet
Lamb Shortloin
1 packet
Onion Chutney
(Contains Sulphites; )
3
pear
1 packet
Classic Oat Mix
(Contains Gluten, Sulphites; May be present Sesame, Milk, Soy, Peanut, Tree Nuts. )
1 packet
Dark Chocolate Chips
(Contains Milk, Soy; May be present Gluten, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
2 sachet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½ packet
Cream
Not included in your delivery
olive oil
50 g
butter
(Contains Milk; )
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place half the butter in a small microwave-safe bowl and microwave until melted. • Place potato on a lined oven tray. Drizzle with olive oil and the melted butter, then season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• 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.
• Slice lamb shortloin. • Divide roasted potatoes, rainbow carrots, Brussels sprout crumble and lamb between plates. • Spoon caramelised onion chutney sauce over lamb. Enjoy!
