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  • Loin lamb chops (2 or 3 per serving) 2.5 kg
  • Fresh rosemary sprigs 2.0 sprigs
  • Olive oil 100.0 ml
  • Baby carrots, washed cut lengthways 250.0 g
  • Honey 10.0 ml
  • Butter 25.0 g
  • Fine green beans, whole 250.0 g
  • Baby rosa tomatoes 200.0 g
  • Olive oil 30.0 ml

For Herbed mash:

Mint Jus:

The perfect indulgent comfort meal! Tender, grilled lamb chops served with roast veg and a refreshing mint jus that adds an exciting depth of flavour to the lamb.  



  1. Method:

    1. Clean tips of bone on lamb chops. 
    2. Rub chops with olive oil, Robertsons steak & Chop Spice and a few picked rosemary sprigs. 
    3. Blanch or steam the carrots and beans. 
    4. Roast off the carrots with honey, a little butter and seasoning, about 5 min at 190° C. 
    5. Add the baby tomatoes, olive oil, season and roast. 
    6. Toss in the green beans.
  2. For Herbed mash:

    1. In a pot boil the water, add Robertsons Veggie Seasoning and butter. 
    2. Remove from the stove, stir in the cold milk. 
    3. Whisk in the Knorr Professional Mash Flakes and allow to stand with the lid on for 2 min. 
  3. Mint Jus:

    1. Place the cold water and Knorr Professional Jus powder in a pot, whisk together. Bring to the boil then simmer for 12 min.
    2. Add in the mint leaves in the last 5 min of cooking.
    3. Grill the lamb chops, rest for 5 min.
    4. Plate up mash, roast carrots, baby beans, roast baby tomatoes, lamb chops and mint jus.
  4. Chef's Tip:

    Use the whole carrot, unpeeled to roast, it's more nutritious and less wastage.