Rosemary & Caramelised Onion Lamb Shortloin for Dinner
with Orange-Infused Dark Chocolate Mousse Pots for Dessert
- Sulphites
- Almond
- Milk
- Soy
- Gluten
- Peanuts
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- May contain traces of allergens
This special occasion 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. This recipe is under 650kcal per serving To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
Ingredients
2
potato
1 bunch
Baby Rainbow Carrots
2 clove
garlic
2 sprig
rosemary
1 packet
Onion Chutney
(Contains: Sulphites; )
1 bag
baby broccoli
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Lamb Shortloin
1 packet
roasted almonds
(Contains: Almond; )
½
orange
1 bottle
cream
(Contains: Milk; )
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy, Gluten, Peanuts, Sesame, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut, May contain traces of allergens; )
Not included in your delivery
olive oil
¼ tsp
salt
1 tbs
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Cut the potato into wedges. Trim the green tops from the baby rainbow carrots, then scrub the carrots clean. Place the veggies on a lined oven tray. Drizzle generously with olive oil, then add the salt and season with pepper. Toss to coat, spread out evenly, then roast the veggies until golden and cooked through, 25-30 minutes.
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.
Slice the caramelised onion lamb shortloin. Divide the roasted veggies, lamb and baby broccoli between plates. Spoon any remaining glaze over the lamb. Garnish with the toasted almonds to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many praised the lamb's tenderness and taste, with some calling it the best they've had; the caramelised onion glaze was well-received.
- Ease of prep: While some found it took longer to prepare, most agreed the effort was worthwhile for the delicious result.
- Suggestions: Consider adjusting garlic cooking time for the sauce; steam the broccoli instead of pan-frying for a simpler approach.
- Portions: Some felt the lamb portion was smaller than expected, especially for hearty eaters.
- Vegetables: Customers loved the colourful carrots, but a few noted inconsistent freshness in the baby broccoli.
