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A Weekday Menu Recipe


Lamb with Garlic and Sweet Potatoes   HT  MC    40mins


Serves 4    Hot    Lamb  Vegetables Main Course    Dairy Gluten Wheat Free   Eggless



8 Lamb Cutlets

4 tbsp Olive Oil

1kg/2lb Sweet Potatoes, cubed

2 Red Onions, cut into wedges

8 Garlic Cloves, peeled but left whole

1 tbsp Muscovado Sugar

Juice of 1 Lemon

1 Small Lemon, thinly sliced

1 tbsp Fresh Thyme Leaves

A few whole sprigs Thyme




1. Preheat the oven to 200C, 400F, Gas Mark 6.


2. Heat the olive oil in a large frying pan. Add the sweet potato cubes, onion wedges, garlic and sugar and fry, stirring, over a high heat for about 5 minutes until the vegetables start to soften and caramelise. Transfer to a roasting tin.


3. Sprinkle the lemon juice, lemon slices, thyme leaves and seasoning over the vegetables then top with the lamb chops and thyme sprigs.


4. Roast in the oven for 25-30 minutes until the lamb is cooked and the sweet, potatoes are tender. Serve immediately.



Serving suggestions: 

Accompaniments:           Brazilian Kale

Dessert:                              Amaretti Peaches




More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More English Recipes


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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