HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah Crusted Lamb Shortloin With Feta & Oregano Roasted Veggies
Dukkah-Crusted Lamb Shortloin with Feta & Oregano Roasted Veggies

Dukkah-Crusted Lamb Shortloin with Feta & Oregano Roasted Veggies

with Classic Chocolate Self-Saucing Pudding for Dessert

seasonal special
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Get a little fancy with this prime cut of dukkah-crusted lamb shortloin and an exquisite array of herbed roast veggies. Packed with loads of colour and flavour and with an added delight of decadent self-saucing pudding for dessert, this is a feast for the ages!


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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 bunch


2 clove


1 bunch


1 packet



1 packet

lamb shortloin

1 packet

Greek-style yoghurt


1 block

feta cheese

(ContainsMilkMay be presentTree Nuts)

1 packet

chocolate pudding mix

(ContainsGlutenMay be presentTree Nuts, Peanuts, Sesame, Soy, Milk)

1 punnet


½ bottle



Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2880 kJ
Fat27 g
of which saturates11.2 g
Carbohydrate47.2 g
of which sugars12.2 g
Dietary Fibre0 g
Protein61.8 g
Cholesterol0 mg
Sodium883 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Pick the oregano leaves. Place the potato and beetroot on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 20 minutes. Remove the tray from the oven, then add the oregano and toss to combine. Return to the oven and roast until tender, 5-10 minutes. TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, finely chop the garlic. Trim the ends of the broccolini. Spread the dukkah over a plate. Pat the lamb shortloin dry with a paper towel, drizzle with olive oil and season with salt and pepper on both sides. Press the lamb into the dukkah and turn to coat on both sides. Set aside.


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


Return the frying pan to a high heat with a drizzle of olive oil. Cook the lamb for 3-4 minutes on each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.


Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the broccolini and a dash of water and cook, tossing occasionally, until tender, 5-6 minutes. Season to taste. TIP: Add dashes of water as you go to help the broccolini cook evenly!


Slice the dukkah lamb shortloin. Crumble the feta over the roasted veggies. Divide the lamb, feta and oregano-roasted veggies and broccolini between plates. Serve with the garlic yoghurt.