Honey Glazed Lamb Chops with Roasted Butternut

I am testing recipes for my new cookbook and this is one of our favourites.
This recipe is easy to make and tastes like comfort food. Serves 6

10 lamb loin or rib eye chops

1 kg butternut

Drizzle of olive oil

Thai spice or equal parts of cumin and coriander, black pepper and a pinch of cinnamon

A few sprigs of fresh rosemary

Marinade

1T clear honey

Juice and rind of 1 lemon

3T olive oil

1T Worcestershire sauce

1t Dijon Mustard

2-3 sprigs of fresh thyme

Mix all of the ingredients for the marinade together and place in a glass baking dish. Marinade the chops for at least three hours, turning them after 2 hours.

Preheat the oven to 200C. Cut the butternut into cubes and place skin down in a glass baking dish. Drizzle with olive oil and sprinkle over the Thai spice. Place the rosemary in the dish and bake at 200C for 45 minutes. Shake halfway through to ensure the skin does not burn.

Bake the chops at 200C for 35 minutes for medium well chops, turning after 20 minutes. Serve with steam vegetables.