Lamb chop and butternut squash stew

Lamb chop and butternut squash stew


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About this recipe: This is an amazingly tasty recipe I created today in fact because these were the only ingredients we had available. But the taste is amazing and the calorie value is really low about 280kcal per bowl (1/4th of the stew). With 31g protein 16.8g carbs and 10g fat. Perfect if your dieting and lowering your carb intake. But let's go back to the main point this dish is amazingly tasty!

Serves: 4 

  • 700g lamb chops
  • olive oil, to taste
  • salt and black pepper, to taste
  • chopped fresh oregano, to taste
  • chopped fresh rosemary, to taste
  • 1 large butternut squash, peeled and diced
  • 1 large red onion, diced
  • 2 vegetable stock cubes

Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Place the lamb chops on baking trays, splash with olive oil and season with salt, pepper, oregano and rosemary.
  3. Bake in the preheated oven for 15 minutes. Turn the chops over and season again with a splash of olive oil, salt, pepper, oregano and rosemary. Bake for another 15 minutes or until no longer pink in the centre.
  4. Remove from the oven and discard all fat and bones and chop meat into 1cm cubes; add these to a large pan over a high heat with the diced butternut squash and onion.
  5. Pour over enough water to cover the meat and veg, crumble over two vegetable stock cubes and bring to the boil; cover and simmer for 45 minutes until the squash is tender. Spoon into warmed bowls and serve.


This dish serves four people with approximately 470g each. This meal is best eaten right away there is no need to blend it into a soup in fact I think this one is much better as it is with a clear broth and lumps of meat and veg. This is a recipe I often use and you can mix it up with what ever veg and meat you have available.

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