Spring Lamb with Honey Roasted Swede Chips and Beet Compote


Spring lamb is one of my favourite things to eat. Together with my swede honey roasted chips, beetroot compote and purple sprouting broccoli you have a fantastic gluten-free and Paleo meal that will awaken your taste buds and leave you literally ready to spring in to action.

I never thought I’d be excited by swede. I’m not sure I ever enjoyed or noticed it before.  But I am now in love with swedes (the vegetable not the people, although I know some very lovely ones).  Who would have known that by simply coating in a bit of honey you could create something so mind blowlingly lovely.  Forget your potatoes, even the sweet varieties, honey roasted swede chips are in a league of their own.

I normally steer well clear of words such as compote.  I set out to make a beetroot, gravy or reduction but what I ended up with was more dense in structure. But simply calling it a beet jam wouldn’t do it justice.

If I had a bit more confidence in my photography and styling I would have drizzled this beet compote across the lamb as then the intensity of the colour would go some way in illustrating its powerful flavours and zing that makes you want more and more and more!

So yes the swede chips and beet sauce compote really are something else and I highly recommend trying them.

But of course the other stars of this meal are the wonderful spring lamb, tender and full of flavour and the purple sprouting broccoli, the perfect transitional spring veg whilst moving from winter roots before getting to all of summers wonderful offerings.  Enjoy!



Feeds 2 people 

  • 1 x good sized swede (ideally organic) peeled and cut in to chip sized strips
  • 2 x small beetroots (ideally organic) peeled and trimmed
  • Extra Virgin Olive Oil
  • 1 x tablespoon of runny organic honey
  • Maldon /Sea Salt
  • x 2 garlic cloves
  • Juice squeezed from 1 x orange
  • 1 x teaspoon of organic honey
  • x 4 Lamb Loin chops (ideally organic) approx. 425g, 15oz
  • 1 x sprig of rosemary leaves
  • 2 x sprig of lemon thyme leaves
  • 200g, 7oz, Purple Sprouting Brocoli

to cook

Pre-heat your oven to gas mark 4, 180c, 450f

  1. In a bowl coat your swede chips in extra virgin olive oil and the tablespoon of honey.  Then transfer on to a baking tray and roast in the oven for approx. 40 mins. turning when necessary, or at least once after 20 mins, approx.
  2. Toss the beets in extra virgin olive oil and heat at the same temp for approx. 20 mins. Then leave to cool before blending with the garlic cloves and orange juice.
  3. Place the blended beet juice in a pan and bring to the boil, then simmer stirring often for 10 mins.
  4. Gently coat your lamb in Extra Virgin Olive Oil, Salt and Pepper, the rosemary and half the thyme leaves. Then fry or grill (depending on your preference) for approx. 8-12 mins (depending on the thickness of the lamb and how you like it), turning the lamb over every minute or so.  Personally  I like my lamb pink and fry it for around 8 mins.
  5. Then cover the lamb in foil and leave to rest for 5 mins before eating.
  6. Bring a pan of water to a boil, and as the water starts to boil add the brocoli and simmer for 4-5 mins before draining.


Notes: This meal is best enjoyed immediately.


7 Responses to “Spring Lamb with Honey Roasted Swede Chips and Beet Compote”

  1. DetoxMama

    This looks amazing! Such a perfect example of how delicious and indulgent healthy eating can be. And I have never heard of swedes! I will now be hunting for them. Thanks for the tip.


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