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Lamb Chops With Beetroot Salsa

Prep time: 15 minutes
Cooking time: 35 minutes

The earthy taste of beetroot and zingy rosemary are a great combination with the kiwifruit in the salsa. Along with the sweetness of the Kumara it is a tasty summer meal. Use fresh rosemary if you have some.



  • 3-4 kumara, peeled
  • 2 tbs Maille Mustard
  • 4 lamb shoulder chops
  • 1 tsp Gregg’s Rosemary, chopped finely
  • 1 tsp Gregg’s garlic granules
  • 2-3 kiwifruit, peeled, diced
  • 2 beetroot, peeled and grated
  • 425g Pams Mango slices, diced
  • 1 broccoli
  • ALSO NEED: salt, pepper, olive oil
View the method
  1. Heat the oven 180◦C
  2. Cut the kumara into 4 or 6 pieces depending on the size of the kumara.
  3. Place the kumara pieces on a baking tray and mix with mustard and a little oil.
  4. Season and roast for 30-35 mins.
  5. Season the chops and add to the kumara to roast or BBQ until cooked.
  6. Chop the rosemary and garlic together so a little finer. Put into a cup and add 1 tbs of boiling water to soften for a minute or two.
  7. Mix the kiwifruit, beetroot, mango, rosemary and garlic with some olive oil and season well.
  8. Cut the broccoli into flowerets and cook in a little water until just cooked.
  9. Serve the kumara, broccoli and the roasted lamb with some salsa on the side.



  • Serve with a rocket salad instead of broccoli.
  • Add some fresh chopped chilli to the salsa.
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