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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.



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

Preparation method

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 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.


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