Onion Chutney Lamb Shortloin
with Roasted Rainbow Veggies, Pistachios & Feta
- Tree Nuts
- Milk
- Sulphites
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
This special dinner uses a handy method of coating the lamb in a caramelised onion glaze before resting for the ideal tenderness and flavour. Although there’s a bit of prep at the start, you’ll have time to relax while the veggies are in the oven – set the table, pour your drink of choice or just put your feet up while the flavours mingle into a magic meal.
Ingredients
2
potato
1 bag
Baby Rainbow Carrots
1 sachet
Aussie Spice Blend
2 clove
garlic
1 bag
baby broccoli
1 packet
pistachios
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 packet
Lamb Shortloin
1 packet
Onion Chutney
(Contains: Sulphites; )
¼ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 tbs
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. Cut parsnip into fries. • Place potato and parsnip on a lined oven tray, then sprinkle over Aussie spice blend. Drizzle with olive oil and season with salt and pepper. Roast until tender, 30-35 minutes.
• Meanwhile, finely chop garlic. Cut any thicker stalks of baby broccoli in half lengthways. Roughly chop pistachios. • Heat a large frying pan over medium-high heat. Toast pistachios, tossing occasionally, until golden, 3-4 minutes. Transfer to a small bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli with a dash of water, tossing, until just tender, 5-6 minutes. Season. • Transfer to a bowl and cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil. Season lamb shortloin with salt and pepper. • Cook 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.
• Return the frying pan to medium heat with the butter and garlic and cook until fragrant, 1 minute. • Remove pan from heat, then add onion chutney, the balsamic vinegar and a splash of water, stirring to combine. Stir through any lamb resting juices and season to taste.
• Slice lamb shortloin. • Divide roasted veggies and baby broccoli between plates. • Top with lamb and spoon over onion chutney sauce. • Sprinkle with toasted pistachios and crumble over feta (see ingredients). Enjoy!
