Oven-roasted lamb chops with butternut and lemon

Recipe from: 7/13/2000 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 60
    olive oil
  • 1
    butternut, peeled, seeded and cubed
  • 2
    onions, cut into wedges
  • 8
    cloves garlic (do not remove skin)
  • 45
    light brown sugar
  • 1
    juice of a lemon
  • 1
    small lemon, thinly sliced
  • 15
    fresh thyme leaves
  • salt and freshly ground black pepper
  • 8
    lamb chops, trimmed
  • fresh thyme for garnishing


Preheat the oven to 220 ºC. Heat the olive oil in a fairly large pan and add the butternut, onions, garlic and brown sugar. Stir-fry rapidly over high heat for about five minutes until the vegetables are just softening and nicely caramelised. Transfer to a large roasting tin and add the lemon juice, lemon slices and thyme leaves. Season with salt and pepper, place the lamb chops on top of the ingredients and scatter the whole thyme sprigs on top. Roast for 25-30 minutes until the lamb chops are done and the butternut is tender. Turn the chops if necessary. Garnish with extra thyme sprigs. Serves 4.

Read more on: roast  |  lamb


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