Lamb Chops with Veggie Mash, Roast Potatoes & Peas

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course
Servings 1


  • 2 lamb chops
  • 1 clove garlic minced
  • 1.5 cups potatoes cut into small cubes
  • 150 g thawed Birds Eye Pumpkin & Cauli Mash
  • 1/3 cup frozen green peas
  • 1 tablespoon fresh mint
  • 1/2 lemon juiced
  • salt & pepper to taste


  • Preheat the oven to 180 °C on a fan forced setting and line a baking tray.
  • Place the lamb, garlic and potatoes on the baking tray. Lightly spray the potatoes with olive oil and season with salt and pepper. Bake for 20 minutes until potatoes are golden and lamb is cooked to your liking.
  • Meanwhile, cook frozen Birds Eye Veggie Mash following packet directions. In a separate bowl, cook peas according to packet instructions.
  • Squeeze the lemon juice over the peas and stir through the mint, season with salt and pepper. Transfer the peas to a plate with the veggie mash.
  • Once the lamb and potatoes are cooked, serve along size the peas and veggie mash.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.