Lamb and Veges

Lamb Chop and vegetables


  • Lamb Chop
  • sweet potato
  • pumpkin
  • asparagus
  • button mushroom - sliced in half
  • squash - cut into wedges
  • zucchini - sliced open down the middle


  1. Spray sweet potato and pumpkin with canola oil. Season with spices and place in the oven at 160 degrees celcius for approximately 1 hour 10 minutes.
  2. 30 minutes before the sweat potato and pumpkin will be ready, remove the meat and vegetables from the fridge
  3. 15 minutes before the sweat potato and pumpkin will be ready turn on the BBQ and preheat for at least 5 minutes
  4. turn heat down on BBQ and place the meat on the grill
  5. place button mushroom, squash, zucchini and asparagus onto hot plate - turning occasional
  6. the lamb chop only gets turned once! Turn the lamb chop when you start to see the blood appear on the top side. Cook for about the same time before removing.
  7. After you have flipped the lamb chop, wait a couple of minutes and turn the gas off at the BBQ.
  8. Once the lamb chop is done, plate up and enjoy


Cooking times will vary depending on the size of the vegetables and meat, type of oven and BBQ. Make sure you adjust accordingly.

See the steak and veges recipe for ideas on additional vegetables that you can use successfully cook on the grill.

I like my lamb medium rare, and the technique that I have described cooks the lamb a nice juicy medium rare.

The BBQ still retains heat after you've turned it off so the lamb will continue to cook on the grill. Turning the gas off also means a gradual drop in the heat and a wider time frame for your medium rare piece of meat. I.e keeping the gas on means you may only have a 1 minute interval between medium rare and medium well, whereas having the gas off (with the gradual drop in heat) means that you might have 2-3 minutes between medium rare and medium well.

I use McCormack's Bush Spices to season my roast vegetables.


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