Lamb Shortloin & Brussels Sprout Crumble for Dinner

Name: Lamb Shortloin & Brussels Sprout Crumble for Dinner with Pear & Chocolate Chip Crumble for Dessert
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 2 potato; 50 g butter; ½ Onion; 1 packet Brussels sprouts; ½ packet parsley; ½ packet panko breadcrumbs; ½ packet cream; 1 sachet Garlic & Herb Seasoning; ½ sachet Chicken-Style Stock Powder; ½ packet Baby Rainbow Carrots; 1 packet Lamb Shortloin; 1 packet Onion Chutney; 1 tsp balsamic vinegar; 3 pear; 1 packet Classic Oat Mix; 1 packet Dark Chocolate Chips; 2 sachet flaked almonds; ½ packet Cream

with Pear & Chocolate Chip Crumble for Dessert

Get up to $175 off

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.

Tags:

Bestseller

Allergens:

Milk

•Gluten(Wheat)

•Sulphites

•Gluten

•Soy

•Almond

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

Total50 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

Onion

1 packet

Brussels sprouts

½ packet

parsley

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

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; )

pear

1 packet

Classic Oat Mix

(Contains: Sulphites, Gluten; May be present: Sesame, Milk, Soy, Peanuts, Cashew, Pistachio, Almond, Walnut. )

1 packet

Dark Chocolate Chips

(Contains: Milk, Soy; May be present: Sesame, Peanuts, Cashew, Pistachio, Almond, Walnut, Gluten, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut. )

2 sachet

flaked almonds

(Contains: Almond; )

½ packet

Cream

(Contains: Milk; )

Not included in your delivery

olive oil

50 g

butter

(Contains: Milk; )

1 tsp

balsamic vinegar

Nutrition Values

Energy (kJ)3923 kJ

Fat49.6 g

of which saturates30.4 g

Carbohydrate77.8 g

of which sugars41.3 g

Protein45.4 g

Sodium1071 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

•Baking Dish

•Medium Pan

Cooking Steps

• 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!