Lamb Chops with Autumn Vegetables

Name: Lamb Chops with Autumn Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Cuisine: South African
Ingredients: 1 kg sweet potatoes, peeled and cubed; 60 ml 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; 110 g (approximately) x 12 lamb cutlets; 1 ml Robertsons freshly ground black peppercorn to taste; 15 ml olive oil; 34 g (1 sachet) Knorr brown onion Gravy

1 People
55 min.
easy

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

Ingredients

1 kg sweet potatoes, peeled and cubed
60 ml 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
110 g (approximately) x 12 lamb cutlets
1 ml Robertsons freshly ground black peppercorn to taste
15 ml olive oil
34 g (1 sachet) Knorr brown onion Gravy

Cooking Method

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.
Preheat the grill to medium-high.
Combine Robertsons 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.