HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRosemary & Caramelised Onion Lamb Shortloin
Rosemary & Caramelised Onion Lamb Shortloin

Rosemary & Caramelised Onion Lamb Shortloin

with Roasted Rainbow Carrots & Wedges

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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.

Tags:Under 650kcal
Allergens:SulphitesTree Nuts

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

Total Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bunch

baby rainbow carrots

2 clove


2 sprig


1 packet

onion chutney


1 bag

baby broccoli

1 packet

slivered almonds

(ContainsTree Nuts)

1 packet

lamb shortloin

Not included in your delivery

olive oil

¼ tsp


1 tbs

balsamic vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2306 kJ
Fat18.7 g
of which saturates3.2 g
Carbohydrate46.3 g
of which sugars14.8 g
Protein44.8 g
Sodium473 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. 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. 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 the 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 and baby broccoli between plates. Top with the lamb and spoon over any remaining glaze. Garnish with the toasted almonds to serve.