Lamb Chops with Autumn Vegetables

Lamb Chops with Autumn Vegetables

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Celebrate autumn by making the most of veggies in season served with grilled lamb chops.

  • Recipe serves4-6
  • Preparation time20 minutes
  • Cooking time35 minutes


  • 1 kg Sweet potatoes, peeled and cubed
  • 60 ml Stork Margarine
  • 2 Leeks, finely sliced
  • 2 Carrots, chopped
  • 2 Celery sticks, chopped
  • 1 KNORR Vegetable Stock Pot
  • 30 ml Honey
  • 30 ml Dijon Mustard
  • 60 ml Milk
  • 15 ml Fresh Thyme Leaves
  • 12 Lamb Cutlets
  • Robertsons Atlantic Sea Salt and Robertson’s Freshly Ground Black pepper
  • 15 ml Olive Oil
  • 1 sachet KNORR Brown Onion Gravy


  • Boil the sweet potatoes in a pan of boiling, salted water for 10-15 minutes until tender
  • Drain thoroughly then tip back into the pan and mash roughly with a fork
  • In a separate pan over a low heat, melt the margarine and gently fry the leeks, carrots and celery for 4-5 minutes until softened and add KNORR Vegetable Stock Pot
  • Stir the vegetables into the mashed sweet potato, add honey and mustard, milk and thyme
  • Set aside and keep warm
  • Lamb chops: Preheat the grill to medium-high
  • In a bowl mix together the Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Black Pepper and olive oil
  • Rub the mixture all over the lamb cutlets then place the cutlets under the grill for 5-6 minutes on each side (for medium), or until cooked to your liking
  • Set aside to rest for 2-3 minutes
  • Prepare KNORR Brown Onion Gravy as directed and serve with the cutlets.