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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.

Preparation time


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 lamblets, cut
Robertsons Atlantic sea salt
Robertsons freshly ground Black Pepper
15 ml olive oil
1 sachet Knorr brown onion Gravy

Preparation 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
Lamb chops: Preheat the grill to medium-high
In a bowl mix together the Robertsons Atlantic Sea Salt
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.

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