Name: Sweet chilli lamb with pumpkin
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 700 gram pumpkin, peeled, cut into thin wedges; 400 gram potatoes, unpeeled, scrubbed, cut into 5mm slices; 1/2 250ml bottle sweet chilli, ginger and soy marinade and sauce; 4 lamb forequarter chops; 200 gram green beans, trimmed

Ingredients

700 gram pumpkin, peeled, cut into thin wedges

400 gram potatoes, unpeeled, scrubbed, cut into 5mm slices

1/2 250ml bottle sweet chilli, ginger and soy marinade and sauce

4 lamb forequarter chops

200 gram green beans, trimmed

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a large roasting pan with baking paper. Arrange pumpkin and potato over base of prepared pan. Drizzle with half the sauce; turn to coat.

2.Arrange lamb over pumpkin mixture in pan; drizzle with remaining sauce. Bake, turning lamb halfway through cooking for 20 minutes or until potato and pumpkin are tender.

3.Cook beans in a large saucepan of boiling salted water for 2 minutes or until tender. Drain. Add beans to lamb mixture; turn to coat in sauce. Bake for 3 minutes more or until heated. Serve.

Use an all-purpose potato, such as desiree. Use pork forequarter chops instead. Price and cooking time will vary. You can use kumara (orange sweet potato) instead of pumpkin. Price will vary.
Note

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Ingredients

Method

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