Onion Chutney Lamb Shortloin

Name: Onion Chutney Lamb Shortloin with Roasted Rainbow Veggies, Almonds & Feta
Total time: 45 min
Yield: 2
Cuisine: Australian
Ingredients: 300 g Lamb Shortloin; 1 packet Cow's Milk Feta; 1 packet Pistachios; 1 packet Onion Chutney; 1 sachet Classic Roast Seasoning; 1 Baby Broccoli; 1 packet Baby Rainbow Carrots; 2 packet Potato

with Roasted Rainbow Veggies, Almonds & Feta

Get up to $175 off

Allergens:

Milk

•Sulphites

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

Total45 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Lamb Shortloin

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut. )

1 packet

Pistachios

1 packet

Onion Chutney

(Contains: Sulphites; )

1 sachet

Classic Roast Seasoning

Baby Broccoli

1 packet

Baby Rainbow Carrots

2 packet

Potato

Nutrition Values

Calories587 kcal

Energy (kJ)2460 kJ

Fat24.6 g

of which saturates14 g

Carbohydrate35.7 g

of which sugars20.1 g

Dietary Fibre8.4 g

Protein52.2 g

Cholesterol99 mg

Sodium1650 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. Trim green tops from baby rainbow carrots and scrub them clean. • Place potato and carrots on a lined oven tray, then sprinkle over Aussie spice blend. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 30-35 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, finely chop garlic. Cut any thicker stalks of baby broccoli in half lengthways. • Roughly chop roasted almonds.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli with a dash of water, tossing, until just tender, 5-6 minutes. Season to taste. • 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 almonds and crumble over feta (see ingredients). Enjoy!