Middle Eastern Lamb Shortloin for Dinner

Name: Middle Eastern Lamb Shortloin for Dinner with Dark Chocolate Mousse Pots for Dessert
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 300 g Lamb Shortloin; 1 packet Cow's Milk Feta; 1 packet Greek-Style Yoghurt; 1 sachet Dried oregano; 1 Baby Broccoli; 2 packet Potato; 2 Garlic; 1 sachet Ras el Hanout; 1 Beetroot

with Dark Chocolate Mousse Pots for Dessert

Get up to $175 off

Get a little fancy with this prime cut of lamb shortloin and an exquisite array of herbed roast veggies. Packed with loads of colour and flavour and with an added delight of feta and baby broccoli, this is a feast for the ages!

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

We’ve replaced the baby broccoli in this recipe with green beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

High Protein

Allergens:

Milk

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Lamb Shortloin

1 packet

Cow's Milk Feta

1 packet

Greek-Style Yoghurt

1 sachet

Dried oregano

Baby Broccoli

2 packet

Potato

Garlic

1 sachet

Ras el Hanout

Beetroot

Nutrition Values

Calories575 kcal

Energy (kJ)2410 kJ

Fat26.2 g

of which saturates15 g

Carbohydrate27.4 g

of which sugars15.6 g

Dietary Fibre8.1 g

Protein54.5 g

Cholesterol99 mg

Sodium1230 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 Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Cut beetroot into small chunks. • Place potato and beetroot on a lined oven tray. Drizzle with olive oil, sprinkle over dried oregano, season with salt and pepper and toss to coat. Spread out evenly, then roast for 25-30 minutes.

• While the veggies are roasting, finely chop garlic. Trim green beans. • Pat lamb shortloin dry with a paper towel. In a medium bowl, combine lamb shortloin, ras el hanout, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer the garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.

• 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.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans with a dash of water, tossing occasionally, until tender, 4-5 minutes. Season to taste.

• Slice Middle Eastern lamb shortloin. • Divide lamb, herby roasted veggies and green beans between plates. Crumble feta (see ingredients) over roast veggies and greens. • Top with a dollop of garlic yoghurt to serve. Enjoy!