Lamb with sweet potatoes and lemon

Lamb chump chops are slowly cooked in a rich and aromatic sauce until meltingly tender making a gorgeous family meal or dinner party dish from Bill Granger
By Bill Granger
Lamb with sweet potatoes and lemon
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 tbsp extra virgin olive oil
  • 4 large chump lamb chops
  • 2 red onions, sliced
  • 2 cm piece root ginger, peeled and grated
  • 4 cloves garlic, finely chopped
  • 1 red chilli, finely chopped
  • 1 tbsp ras el hanout spice blend
  • 5 tomatoes, chopped
  • 800 g sweet potatoes, peeled and cut into 1cm thick slices
  • 2 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1 tbsp clear honey
  • 1 cinnamon stick

To serve

  • steamed couscous
  • handful coriander leaves, chopped


1. Preheat the oven to 180C/160C fan/gas 4.

2. Heat the olive oil in an ovenproof casserole over a medium-high heat. Season the lamb generously with salt and black pepper, add to the pan and brown on both sides for 2-3 minutes. Transfer the lamb to a plate and set aside.

3. Drain off all but 1 tablespoon of the fat from the casserole and reduce the heat to medium. Add the onions and cook, stirring, for 5 minutes or until softened and translucent then stir in the ginger, garlic, chilli and ras al hanout, and fry for 1-2 minutes until fragrant. Stir in the tomatoes and simmer for 5 minutes.

4. Return the lamb to the casserole, along with any juices that have collected on the plate, and stir in the sweet potatoes, lemon juice, soy sauce, honey and cinnamon. Pour in about 400ml water, or enough to just cover the lamb. Put the lid on and cook in the oven for 2 hours, checking once or twice to make sure it isn't dry and adding a splash of water if necessary.

5. After 2 hours, skim off any excess fat from the surface. If the sauce is too thin, place the pan over a high heat and simmer for a few minutes until reduced to the desired consistency. Check the seasoning, adding a squeeze more lemon juice if necessary.

6. Serve with steamed couscous and scatter over the chopped coriander leaves.

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