Lamb Chops with Apple Glaze and Warm Kumara Salad

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

New Zealand has become a country of intriguing food production. Avocado oil and Forage Foods range of fruit condiments are two of my recent finds. Here I combine them both with lamb and kumara to give me a feel of‘back home’. Serve this with crusty bread and some shredded iceberg lettuce tossed with lemon juice for a good Sunday brunch.


  • 12 lamb chops
  • salt and pepper
  • 80 ml (2 ½ fl oz) Forage Foods apple glaze or 3 tablespoons pure apple juice and 2 tablespoons light honey
  • 60 ml (2 fl oz) avocado oil
  • 500 g (1 lb) kumara, scrubbed
  • juice of 1 lemon
  • 1 medium red onion, peeled and finely sliced
  • 2 spring onions, sliced


Lightly season chops. Mix a quarter of the glaze with 1 tablespoon of the oil and brush over chops. Marinate for an hour or so.

Cut kumara into even-sized chunks. Place in a deep saucepan of cold salted water and boil until just tender, then drain. Mix lemon juice with the red onion and leave to marinate for 10 minutes, then mix with the cooked kumara. Pour on remaining avocado oil, add some salt and pepper and gently toss. Cover with foil and keep warm.

The chops are best grilled in the oven or over a barbecue but, as there is a lot of fructose in the glaze which gives a delicious caramelised flavour, they can easily burn – just keep an eye on them. I line an oven tray with foil, sit the chops on and grill on medium-high for 3-4 minutes each side, or simply cook over glowing embers on the barbecue. If you prefer your chops well done, the best way to cook them is in a hot oven.

Once they’re cooked, mix spring onions into kumara and divide between four plates. Sit chops on top, drizzle with remaining apple glaze and eat while hot.