Rosemary and Lemon Chops

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This is a lovely alternative to a roast dinner to avoid lots of starchy potatoes and parsnips, with the baked sweet potato providing some beta carotene goodness as a treat. A great way to take the De-Stress principles into favourite meals; true enjoyment, satisfaction and health!

Extra tip: sweet potato mash can be made with butter for a real Sunday lunchtime treat

See De-Stress Superfoods: 

Serves 2

2 small sweet potatoes
2-3 lamb chops per person
2 medium cloves garlic, pressed – more if you fancy
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh rosemary, chopped
2 large pinches freshly ground black pepper
I medium onion, chopped
1/4 savoy cabbage
1 large leek, sliced
2 cupfuls fresh or defrosted frozen spinach
Small knob of butter


  • buy or make a nut roast or bean dish (see Chapter Six of The De-Stress Diet) for a vegetarian alternative
  • can use the rosemary and lemon mix on any fish instead
  • can have more veg instead of the sweet potato (eg asparagus, roasted squash) to avoid too many starchy carbohydrates


  1. Mix the garlic, lemon juice, rosemary and pepper. Pour over the lamb chops and let stand for an hour.
  2. Preheat the oven to 220ºC
  3. Wash and prick the sweet potatoes and place them on a baking tray in the oven.
  4. Put the lamb chops into a baking dish, surround with the onion and place into the oven 10 minutes after the sweet potatoes.
  5. After 25 minutes, steam the cabbage and leeks in a steamer or by placing the veg in a saucepan with lid with about half an inch of boiling water at the bottom on a medium heat. Steam for 5-6 minutes or until cooked, adding the spinach for the last minute.
  6. Check the sweet potatoes are cooked through by putting a knife into them and feeling they are soft to the centre. Take the lamb chops out when they are cooked through but not dry. Place both on a plate and serve with the vegetables, adding a little butter – or olive oil – to the sweet potato and/or the vegetables.