One-Pot Lamb, Vegetable and Pear Roast

One-Pot Lamb, Vegetable and Pear Roast

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This lamb pot with rosemary and garlic is ideal as a winter warmer served with steaming vegetables.

  • Recipe serves6
  • Preparation time30 minutes
  • Cooking time50 minutes


  • 1 large sweet potato, unpeeled, roughly chopped
  • 2 large carrots, peeled and roughly chopped
  • 3 small pears, quartered, cored
  • 6 lamb chops
  • 2 garlic cloves, crushed
  • 4 sprigs rosemary
  • 60 ml olive oil
  • 1 sachet KNORR Roasted Vegetables Veggie Bake
  • 30 ml honey


  • Preheat oven to 220°C.
  • Combine 30 ml oil, rosemary, garlic and salt and pepper in a bowl.
  • Place lamb chops in a ceramic dish.
  • Spoon over oil mixture and rub in with fingertips to coat both sides of chops.
  • Cover and refrigerate for 1 hour.
  • Line a large roasting pan with baking paper.
  • Place pears, carrots and sweet potato in the pan.
  • Combine remaining oil and KNORR Roasted Vegetable Veggie Bake and honey.
  • Spoon over pears and vegetables, tossing to coat.
  • Cook for 30-40 minutes until tender.
  • Place chops on top of vegetables.
  • Drizzle with marinade.
  • Roast for 15 minutes or until just cooked through.
  • Serve.