Sweet Orange-Glazed Lamb
with Baby Broccoli & Cheesy Mash
Sweet and zesty oranges don’t have to be saved for desserts, bring in the juicy fruit flavours to a seared lamb dinner by making an orange glaze. The savoury side is covered with cheesy potato mash and garlicky greens.
The quantities provided above are averages only.
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Ingredients
2
potatoes
1 bunch
baby broccoli
3 clove
garlic
½
orange
1 packet
Lamb Shortloin
1 packet
Apricot Sauce
1 sachet
vegetable stock powder
1 bag
parsley
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
40 g
butter (for the mash)
(Contains Milk; )
1 tbs
water
20 g
butter (for the sauce)
(Contains Milk; )
½ tbs
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Halve any thicker stalks of baby broccoli lengthways. Finely chop garlic. Zest orange (see ingredients) to get a pinch and cut orange into wedges.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. • Add butter (for the mash), the milk and shredded Cheddar cheese to the potato. • Mash until smooth. Cover to keep warm.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli and a dash of water until tender, 5-6 minutes. • Add half the garlic and cook until fragrant, 30 seconds. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• Season lamb shortloin on both sides. • Return the pan to high heat with a drizzle of olive oil. Cook lamb for 5-6 minutes, each side, or until cooked to your liking. Transfer to a plate to rest for 5 minutes and cover to keep warm.
• While the lamb is resting, combine apricot sauce, vegetable stock powder, orange zest, a squeeze of orange juice and a drizzle of vinegar in a small bowl. • Return the frying pan to medium heat with a drizzle of olive oil. Add remaining garlic and cook until fragrant, 30 seconds. • Add the orange juice mixture and the water and simmer until thickened, 1-2 minutes. Remove pan from heat, then stir through butter (for the sauce).
• Thinly slice lamb. • Divide cheesy mash, baby broccoli and lamb between plates. Spoon over orange glaze. • Tear over parsley leaves to serve. Enjoy!