Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roast Lamb Chops with Potatoes, Winter Squash and Caraway Seeds

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roast Lamb Chops with Potatoes, Winter Squash and Caraway Seeds

    This all-in-one roast dinner offers a comforting blend of flavours and creates the minimum of washing up - ideal for a family weekday supper. The chops will end up well cooked but beautifully tender.

    • Preparation time: 15 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 1 pack Waitrose Lamb Shoulder Chops (4 per pack)
    • 2 large baking potatoes, cut into large chunks 2.5-3.5cm across
    • 500g squash, such as kabocah or butternut, peeled, deseeded and cut into chunks 2.5-3.5cm across
    • 4 cloves garlic, unpeeled
    • 3 tbsp extra virgin olive oil
    • 150ml hot lamb or chicken stock
    • 1 tsp caraway seeds
    • Salt
    • Freshly ground black pepper
    • 2 tbsp chopped fresh parsley, to garnish


    1. Preheat the oven to 200°C, gas mark 6. Place all the ingredients, except the parsley, in a roasting tin, and mix together well with your hands, so that the vegetables and the lamb are all coated in oil and the caraway seeds and seasoning are evenly distributed throughout the mixture. Cover with foil.
    2. Bake for 30 minutes, then remove the foil, stir well and return to the oven, uncovered, for a further 30 minutes, or until the vegetables are tender and beginning to brown.
    3. Spoon onto individual serving plates and sprinkle the parsley to garnish.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars