Rosemary & Onion Chutney Lamb Shortloin
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Rosemary & Onion Chutney Lamb Shortloin

Rosemary & Onion Chutney Lamb Shortloin

with Roasted Rainbow Veggies, Pistachios & Feta

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.

Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking Time


Serving amount



1 bunch

Baby Rainbow Carrots

2 clove


1 sprig


1 bag

baby broccoli

1 packet


(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Lamb Shortloin

1 packet

Onion Chutney

(Contains Sulphites; )

¼ packet

Cow's Milk Feta

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

1 sachet

Aussie Spice Blend

Not included in your delivery


olive oil

20 g


(Contains Milk; )

1 tbs

balsamic vinegar


Nutrition Values

Energy (kJ)3517 kJ
Fat44.9 g
of which saturates21 g
Carbohydrate49.7 g
of which sugars23.7 g
Protein56.5 g
Sodium1806 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.


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240ºC/220ºC fan-forced. Cut potato into wedges. Trim green tops from baby rainbow carrots, then scrub carrots clean. • Place potato and carrots on a lined oven tray. Drizzle with olive oil and sprinkle over Aussie spice blend. Season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.


• Finely chop garlic. Pick and finely chop rosemary leaves. 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.

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


• 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, garlic and rosemary and cook until fragrant, 1 minute. • Remove pan from heat, then add onion chutney, 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 rainbow 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) to serve. Enjoy!