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Roast lamb chops with butternut

Recipe from: 10/20/2005
lamb chops

Ingredients 11
Servings 8
Time 20


  • 60
    olive oil
  • 1
    butternut, peeled, seeded and cubed
  • 2
    onions, sliced into wedges
  • 8
    unpeeled garlic cloves
  • 45
    light brown sugar
  • 15
    chopped fresh thyme
  • 1
    juice of 1 lemon
  • 1
    small lemon, thinly sliced
  • 10
    salt and freshly ground black pepper to taste
  • 8
    lamb chops
  • 4
    fresh thyme sprigs to garnish


Preheat the oven to 200°C.

Heat the oil in a large pan. Add the butternut, onions, garlic and brown sugar and stir-fry for 5 minutes over high heat or until the vegetables just begin to soften and caramelise.

Transfer the contents of the pan to a large roasting pan and add the chopped thyme and lemon juice and slices. Season with salt and pepper.

Place the chops on top of the vegetables and sprinkle over whole thyme sprigs. Roast for 25-30 minutes or until the meat is done and the butternut is cooked.

Recipe reprinted with permission of You.


Read more on: roast  |  stir-fry  |  lamb

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