Rosemary & Caramelised Onion Lamb Shortloin for Dinner

While the veggies are roasting, finely chop the garlic. Pick the rosemary leaves and finely chop. In a small bowl, combine the garlic, rosemary, onion chutney and balsamic vinegar. Drizzle with olive oil and stir to combine. Set aside.

TIP: Run your fingers down the rosemary to remove the leaves easily.

Trim the baby broccoli and cut any larger stalks in half lengthways. Heat a large frying pan over a medium-high heat. Toast the slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli, tossing, until just tender, 4-5 minutes. Season, then transfer to a plate and cover to keep warm.

Pat the lamb shortloin dry with paper towel, then season both sides. Return the frying pan to a high heat with a drizzle of olive oil. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking.

Remove the pan from the heat, then add the onion chutney mixture and turn to coat the lamb. Transfer to a plate to rest for 4 minutes.