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Lamb Chops with Sherry-Roasted Pumpkin and Stilton Granola

Lamb Chops with Sherry-Roasted Pumpkin and Stilton Granola

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Succulent, rosemary-strewn lamb chops are perfectly paired with hearty roasted squash in this incredibly tasty recipe by Nena Foster. Savoury granola – made from almonds, oats, seeds and stilton – is used to add a satisfying texture to the finished dish. Be sure to rest the lamb once it's cooked to allow the meat to relax and tenderise.
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  • 8 lamb chops
  • 8 sprigs rosemary, 4 roughly broken up
  • 12 sage leaves, 4 roughly chopped
  • 1.2 kg pumpkin or squash, cut into 2cm-thick wedges
  • 1 red onion, cut into eighths
  • 1 bulb garlic
  • 2 tbsp olive oil, plus extra for frying
  • 120ml fino sherry
  • 100g porridge oats
  • 50g almonds, roughly chopped
  • 40g pumpkin seeds, roughly chopped
  • 20g sesame seeds
  • 2 tsp nigella seeds
  • 1 tsp fennel seeds
  • 2 tsp maple syrup
  • 125g stilton, crumbled


Step 1

Preheat the oven to 220°C/200°C fan/gas 7. Season the lamb, add the broken rosemary and cover. Set aside at room temperature.

Step 2

Put the remaining rosemary, chopped sage, all the veg and garlic in a roasting tray. Drizzle with 1 tbsp oil, season and toss. Add the sherry. Roast for 35-40 mins; turn the tray halfway.

Step 3

To make the granola, combine the oats, almonds, seeds and maple syrup with 1 tbsp oil and a pinch of salt. Spread out on a lined baking tray. Bake for 8-10 mins, stirring halfway. Add the stilton and bake for 5-8 mins more, until melted. Stir and leave to cool.

Step 4

When the veg has 15 mins to go, heat a frying pan with a drizzle of oil. Add the lamb and rosemary; sear for 2-3 mins each side. When the veg has 8 mins to go, transfer the lamb to the roasting tray (leaving its fat in the frying pan); cook until just slightly pink inside.

Step 5

Fry the whole sage leaves in the reserved fat, turning, until crisp. Drain on kitchen towel.

Step 6

Rest the squash and lamb for 5 mins, then transfer to a serving plate. Squeeze the roasted garlic into the juices in the tray, mix, then pour over. Top with the granola and sage.

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