top of page
  • Philip Munda

Lamb Chops with Carrot Puree & Green Sauce

This meal may look rather fancy but it was actually a quick dinner put together to use up everything in our crisper drawer before they went off. I found a bag of mixed green veg, carrots, coriander and rosemary and built the dish around that and the meat we had in our freezer.

The sauce, apart from being absolutely beautiful to look at, is really versatile and could be served with a pasta, fish or even steak.

Time: 1 hour

Serves: 4

Difficulty: Easy


Lamb Chops

  • 4 Lamb Loin Chops

  • 50ml Olive Oil

  • 3 Garlic Cloves

  • 5 Rosemary Sprigs

  • 1 Tbsp Oregano

  • 1 Lemon

  • Salt & Pepper

Carrot Puree

  • 8 Medium Carrots

  • 500ml Stock

  • 30g Butter

  • 2 Tbsp Greek Yogurt

  • 1 Tsp Sherry Vinegar

  • Salt & Pepper

Green Sauce

  • 150ml Olive Oil

  • 1 Garlic Clove

  • 75g Coriander

  • 3 Rosemary Sprigs

  • Juice of 1 Lemon

  • 1 Tsp Honey

  • Salt & Pepper


  • 500g Mixed Green Vegetables (Broccoli, green beans, zucchini)

  • 50ml Olive Oil

  • 2 Tsp Garlic Powder

  • Salt & Pepper


  1. In a small bowl mix 50ml Olive Oil with 3 crushed garlic cloves, oregano, finely chopped Rosemary Sprigs, Juice and zest of 1 lemon. Pour over the chops and mix well to ensure all are coated before seasoning with salt and pepper. Marinade for at least 1 hour or up to overnight. You'll cook these after everything else is done.

  2. Preheat the oven to 200 C. Drizzle olive oil, garlic powder, salt & pepper over the vegetables and roast for 20 minutes.

  3. For the carrot puree, peel and halve the carrots lengthwise before cutting into ±4cm chunks. Add to a pot with the stock and simmer until carrots are soft (±20 minutes). Drain the carrots (reserve some stock) and add to a blender with butter, yogurt and vinegar. Blend till smooth adding reserved stock if necessary to get it smooth.

  4. For the green sauce add all ingredients to a small food processor and blend until well combined, taste and season with salt & pepper as required.

  5. Cook the chops in a skillet or nonstick pan on medium heat. Cook for ± 5 minutes on each side before flipping. You want a dark crust to form and a medium interior.

  6. Serve a good mound of carrot puree with a chop on top and vegetables surrounding it and some good dollops of green sauce.

Happy Cooking!


272 views0 comments

Recent Posts

See All


bottom of page