One-Pot Lamb, Vegetable and Pear Roast
This lamb pot with rosemary and garlic is ideal as a winter warmer served with steaming vegetables.
- 1 large sweet potato, unpeeled and roughly chopped
- 2 large carrots, peeled and roughly chopped
- 3 small pears, quartered and cored
- 6 lamb chops
- 2 cloves garlic, crushed
- 4 sprigs rosemary
- 60 ml olive oil
- 43 g (1 sachet) Knorr roasted vegetable bake
- 30 ml honey
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