Summer Lamb Shortloin for Dinner

Name: Summer Lamb Shortloin for Dinner with Lamington-Style Brownies for Dessert
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 packet Greek-Style Yoghurt; 1 drizzle white wine vinegar; 1 bag salad leaves; 1 packet Greek salad cheese/feta cheese; 1 packet pine nuts; ½ packet panko breadcrumbs; 1 packet chocolate brownie mix; 2 packet shredded coconut; ½ bottle cream; 1 packet berry compote

with Lamington-Style Brownies for Dessert

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 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.

Tags:

Calorie Smart

Allergens:

Milk

•Tree Nuts

•Gluten(Wheat)

•Gluten

•Sulphites

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

DifficultyEasy

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 packet

Greek-Style Yoghurt

1 bag

salad leaves

1 packet

Greek salad cheese/feta cheese

1 packet

pine nuts

½ packet

panko breadcrumbs

1 packet

chocolate brownie mix

2 packet

shredded coconut

½ bottle

cream

1 packet

berry compote

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2636 kJ

Fat24.6 g

of which saturates8.1 g

Carbohydrate51.5 g

of which sugars9.3 g

Protein49.7 g

Sodium1399 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 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.