Rosemary Roasted Lamb and Sweet Potatoes

Servings 4 servings


  • 2 large sweet potatoes peeled and cut into 1- to 2-inch cubes
  • 1 medium red onion chopped
  • 8 lamb chops halved
  • 2 tablespoons ghee melted, or use coconut oil
  • 1/2 tablespoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried rosemary crushed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 cup water
  • Aluminum foil


  • Preheat oven to 375 degrees.
  • In a large baking dish, place sweet potatoes, onion and halved lamb chops; toss with the melted ghee (or coconut oil) then sprinkle evenly with seasonings (salt through garlic powder). Pour the water over the top and cover with foil.
  • Bake for 1 1/2 hours; remove foil then bake for 20 to 30 minutes or until cooked through.


SERVING SUGGESTION: Serve steamed baby Brussels sprouts on the side. NUTRITION: per serving: 770 Calories; 58g Fat; 33g Protein; 28g Carbohydrate; 4g Dietary Fiber; 158mg Cholesterol; 829mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 9 Fat. Points: 21
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