Roast lamb chops with butternut
|60.00 ml||fresh chillies — 573|
|1.00 kg||butternut — peeled, seeded and cubed|
|2.00||onions — cut into wedges|
|8.00||garlic — cloves unpeeled|
|45.00 ml||brown sugar|
|15.00 ml||fresh thyme — chopped|
|1.00 lemon||lemon — juice only|
|1.00||lemon — small, thinly sliced|
|10.00 ml||salt and freshly ground black pepper — to taste|
|8.00||lamb — chops|
|4.00||fresh thyme — 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.