Lamb Chop & Vegetable Tray Bake

Ingredients

• 600g Baby potatoes, halved
• 2 Red onions, cut into wedges
• 8 (about 800g) Lamb loin chops
• 2 Zucchini, thickly sliced
• 250g Cherry tomatoes
• 3 tbsp Olive oil
• 3 cloves Garlic, crushed
• 2 tsp Dried rosemary
• 1 Lemon, zested, cut into wedges
• Salt and black pepper

You’ll need: Large baking tray

Method

1. 1

   Heat the oven to 220°C (200°C fan). Toss the potatoes and onions on a large tray with 1 tbsp oil, salt and pepper. Roast for 25 minutes.

2. 2

   Mix 1 tbsp oil with the garlic, rosemary, lemon zest, salt and pepper. Rub it over the chops. Toss the zucchini with the remaining oil.

3. 3

   Push the vegetables aside, add the chops and zucchini, and roast for 8 minutes. Turn the chops, add the tomatoes and roast for 6–8 minutes more.

4. 4

   The chops are done when the thickest one is cooked through (63°C on a thermometer), hot in the middle with juices running clear. Cook for a few minutes longer if you prefer them well done.

5. 5

   Rest the chops for 3 minutes and serve with the lemon wedges.