Summer Lamb Shortloin & Roast Veggie Salad

Name: Summer Lamb Shortloin & Roast Veggie Salad with Peanut Butter & Choc Chip Cookie Bar
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 3 potato; 1 courgette; 1 sachet Chicken-Style Stock Powder; ½ lemon; 1 bag mint; 1 clove garlic; 1 bag parsley; 2 radish; 1 packet Lamb Shortloin; 1 bag Rocket leaves; 1 bottle Balsamic & Olive Oil Dressing; 1 packet pine nuts; ½ packet panko breadcrumbs; 1 packet Greek-Style Yoghurt; 1 packet Basic Sponge Mix; 1 packet Dark Chocolate Chips; 1 packet brown sugar; 1 packet peanut butter; 1 packet Caramel Sauce

with Peanut Butter & Choc Chip Cookie Bar

Get up to $175 off

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 decadent peanut butter cookie bar for dessert!

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.

Tags:

Calorie Smart

Allergens:

Tree Nuts

•Gluten(Wheat)

•Milk

•Gluten

•Soy

•Peanuts

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

potato

courgette

1 sachet

Chicken-Style Stock Powder

lemon

1 bag

mint

1 clove

garlic

1 bag

parsley

radish

1 packet

Lamb Shortloin

1 bag

Rocket leaves

1 bottle

Balsamic & Olive Oil Dressing

1 packet

pine nuts

½ packet

panko breadcrumbs

1 packet

Greek-Style Yoghurt

1 packet

Basic Sponge Mix

1 packet

Dark Chocolate Chips

1 packet

brown sugar

1 packet

peanut butter

1 packet

Caramel Sauce

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2373 kJ

Fat20.8 g

of which saturates4.5 g

Carbohydrate52.6 g

of which sugars10 g

Protein45.1 g

Sodium1206 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and courgette into bite-sized chunks. • Place potato, courgette and chicken-style stock powder on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• While the veggies are roasting, zest lemon to get a pinch, then slice into wedges. Pick and roughly chop mint leaves. • Finely chop garlic and parsley. Thinly slice radish.

• Season lamb shortloin on both sides with saltand pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. • Transfer to a plate to rest for 5 minutes.

• While the lamb is cooking, combine Greek-style yoghurt and a squeeze of lemon juice in a small bowl. Season with salt. Set aside. • In a large bowl, add rocket leaves, mint and radish. Add balsamic & olive oil dressing. Toss to coat and season to taste.

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Toast pine nuts, garlic and panko breadcrumbs (see ingredients), tossing, until just golden, 2-3 minutes. • Remove from the heat, then stir through lemon zest and parsley. Season with salt and pepper.

• Slice summer lamb shortloin. Divide roasted veggies, balsamic radish salad and lamb between plates. • Sprinkle over pine nut crumble and spoon over lemony yoghurt. Serve with any remaining lemon wedges. Enjoy!