HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSummer Lamb Shortloin & Roast Veggie Salad For Dinner
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Summer Lamb Shortloin & Roast Veggie Salad for Dinner

Summer Lamb Shortloin & Roast Veggie Salad for Dinner

with Chocolate Brownies & Strawberry Compote for Dessert

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Sear a tender and succulent lamb loin that's just right for a gourmet-style dinner. With all the flavour of traditional roast lamb, plus wholesome veggies, it's sure to have you feeling satisfied with every delicious mouthful. And the best meals end with a sweet treat, so we've included a serving of chocolate brownies with a strawberry compote for dessert!

Allergens:MilkTree NutsGlutenSulphites

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 sachet

chicken-style stock powder

2

courgette

½

lemon

1 bunch

mint

1 clove

garlic

1 bag

parsley

1 packet

lamb shortloin

1 packet

Greek-style yoghurt

(ContainsMilk)

1 bag

rocket leaves

1 packet

Greek salad cheese

(ContainsMilk)

1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 punnet

strawberries

1 packet

chocolate brownie mix

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

½ bottle

cream

(ContainsMilk)

1 packet

shredded coconut

(ContainsSulphitesMay be presentGluten, Peanuts, Sesame, Milk, Soy, Tree Nuts)

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2591 kJ
Fat24.2 g
of which saturates7.9 g
Carbohydrate47.5 g
of which sugars8.6 g
Protein52.6 g
Sodium1374 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato and chicken-style stock powder on an oven tray lined with baking paper. Drizzle with olive oil and season with salt. Toss to coat and roast until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.

2

While the potato is roasting, thinly slice the courgette into rounds. Place the courgette on a second oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 15-20 minutes. When the courgette is done, set aside to cool slightly.

3

While the courgette is roasting, zest the lemon to get a pinch, then slice into wedges. Pick and roughly chop the mint leaves. Finely chop the garlic. Finely chop the parsley leaves.

4

Season the lamb shortloin on both sides with salt and pepper. Heat a large frying pan over 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. Transfer to a plate to rest for 5 minutes. Wipe out the pan with paper towel.

5

While the lamb is cooking, combine a squeeze of lemon juice and the Greek-style yoghurt in a small bowl. Season with salt. Set aside. In a large bowl, combine a drizzle of olive oil and a drizzle of white wine vinegar. Add the rocket leaves, mint, crumbled Greek salad cheese and roasted courgette. Toss to coat and season to taste. Set aside. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pine nuts, garlic and panko breadcrumbs (see ingredients) and toast, tossing, until just golden, 2-3 minutes. Remove from the heat, then stir through the lemon zest and parsley. Season with salt and pepper.

6

Slice the summer lamb shortloin. Spread the lemony yoghurt over the plates. Top with the roasted potato, roast veggie salad and lamb. Sprinkle over some of the pine nut crumble and serve with any remaining lemon wedges.