Summer Lamb Shortloin & Roast Veggie Salad
with Peanut Butter & Choc Chip Cookie Bar
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Basic Sponge Mix
(Contains: Gluten; May be present: Peanuts, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
brown sugar
(May be present: Gluten, Peanuts, Sesame, Milk, Soy, Almond, Cashew, Pistachio, Walnut)
1 packet
peanut butter
(Contains: Peanuts; )
1 packet
Caramel Sauce
(Contains: Milk; )
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
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!
