Summer Lamb Shortloin for Dinner
with Lamington-Style Brownies for Dessert
- Milk
- Tree Nuts
- Gluten(Wheat)
- Gluten
- Sulphites
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Traces of Tree Nuts
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 berry compote for dessert! *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.* *This recipe is under 650kcal per serving.*
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 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 bag
salad leaves
1 packet
Greek salad cheese/feta cheese
(Contains: Milk; )
1 packet
pine nuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
chocolate brownie mix
(Contains: Gluten; May be present: Peanuts, Sesame, Milk, Soy, Tree Nuts)
2 packet
shredded coconut
(Contains: Sulphites; May be present: Gluten, Peanuts, Sesame, Milk, Soy, Tree Nuts)
½ bottle
cream
(Contains: Milk; )
1 packet
berry compote
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato and courgette into bite-sized chunks. Place the 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 the lemon to get a pinch, then slice into wedges. Pick and roughly chop the mint leaves. Finely chop the garlic and parsley. Thinly slice the radish.
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. When the oil is hot, 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.
While the lamb is cooking, combine the Greek-style yoghurt and a squeeze of lemon juice in a small bowl. Season with salt and pepper. Set aside. In a large bowl, combine a drizzle of olive oil and the white wine vinegar. Add the rocket leaves, mint, radish and crumbled cheese. Toss to coat and season to taste.
Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Toast the pine nuts, garlic and panko breadcrumbs (see ingredients), tossing, until just golden, 2-3 minutes. Remove from the heat, then stir through the lemon zest and parsley. Season.
Slice the summer lamb shortloin. Divide the roasted veggies, crumbly cheese salad and lamb between plates. Spoon over the lemony yoghurt and sprinkle over some of the pine nut crumble. Serve with any remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers raved about the delicious, restaurant-quality taste, with many praising the tender lamb and flavourful sauces.
- Ease of prep: Reviewers found the recipe easy to follow, with clear instructions that helped them cook the meat perfectly.
- Suggestions: Consider omitting coconut from the brownie; some preferred it without. Try swapping potatoes for kumara for a tasty variation.
- Portions: Some felt the portion size could be larger, particularly noting limited amounts of salad leaves and potatoes.
