Easter Lamb Chop Tray Bake
When spring has sprung we can start putting a few lighter, fresher dishes on the meal plan. My lamb chop tray bake is filled with all the colours of the rainbow. Plus, it unites the flavours of roasted butternut squash, parsley and rosemary with the classic Irish lamb chop. As an added bonus, it's all baked on one tray, meaning less washing up at the end!
Equipment
- 1 large baking tray
Ingredients
- 1 tbsp rapeseed oil
- 2 garlic cloves
- 1 red pepper
- 1 yellow pepper
- 1 butternut squash peeled and cut into chunky pieces
- 6 baby potatoes sliced in half
- 1 courgette
- 1 red onion cut into wedges
- 4 lamb chops
- 1 tbsp parsley
- 1 tbsp rosemary
Instructions
- Heat oven to 220C/200C fan/gas 7.
- Crush the garlic, peel and dice the butternut squash, slice the pepper, courgette and baby potato, and cut the red onion into wedges.
- Scatter all the vegetables on a large baking tray.
- Chop the herbs and sprinkle them over the vegetables. Drizzle them all with oil and season with a little salt and pepper.
- Place on the middle shelf of the oven and roast for 30 mins.
- After 30 minutes, give the veggies a good shake and put them to one side of the tray.
- Season the lamb chops with a little salt and pepper (no need to oil them as they will release enough oil while cooking). Place them on the tray and return the tray to the oven for 20 mins (turning the chops after 10 minutes).
- Garnish with another sprinkle of fresh rosemary and parsley and serve with some leafy greens.
- Pour in water to bring them together and add the third portion of mixed herbs.
Tried this recipe?Let us know how it was!