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    Roast Lam Chops with Potatoes, Winter Squash and Caraway Seeds

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    Roast Lam 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 kabocha 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 and 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 he parsley, in a roasting tine, 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.
    4. This recipe was first published on Waitrose.com in January 2002.

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