Lamb chump tray bake with roasted vegetables

Lamb chump tray bake with roasted vegetables
Serves: 4  |  Preparation Time: 15 mins  |  Cooking Time: 30 mins
 
Ingredients:
8 x Tasman lamb chump chops, trimmed
1/3 cup basil pesto
1 yellow capsicum, roughly chopped
1 red onion, halved, cut into wedges
2 zucchini, thickly sliced
200g cherry tomatoes, halved
1 eggplant, trimmed, roughly chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
1/3 cup pitted green olives
3 cloves of garlic, crushed
Basil leaves to garnish
Salt & pepper to season
Crusty bread to serve
 
Method:
  1. Preheat the oven to 200ºC/180ºC fan forced. Line a large shallow baking dish with baking paper.
  2. Rub basil pesto over lamb chops. Set aside.
  3. Arrange onion, capsicum, zucchini, tomatoes and eggplant in a single layer in baking dish. Drizzle oil and vinegar. Season with salt and pepper. Roast for 15 minutes.
  4. Sprinkle garlic over vegetables, place lamb on vegetables, season with salt and pepper. Top with olives and roast for a further 15 minutes.
  5. Serve with basil leaves and crusty bread. Enjoy!

Tips:
  • Experiment with different types of pesto. A sundried tomato pesto would also work well with this recipe.
  • Green olives give a nice flavour but Kalamata olives can be used.
  • You can also use other cuts like lamb loin chops, lamb BBQ (forequarter) chops and lamb rump (cap off).
Results may vary.