LAMB CHOP TRAY BAKE TEX-MEX STYLE

Lamb chops (loin or chump chops) baked on a tray in the oven with corn riblets, red peppers, red beans, tomatoes, and red onion and served with wilted spinach, diced avocado, and yoghurt garnished with fresh coriander.   

Click here for the downloadable recipe.


INGREDIENTS

8 Lamb loin chops, trimmed

1 tablespoon Olive oil

6 -8 Corn riblets, about 5-6 cm long

1 Red pepper, cut into 8 pieces

1 Yellow pepper, cut into 8 pieces

1 large Red onion, cut into quarters 

1 teaspoon Chili powder

½ teaspoon Paprika

¼ teaspoon Cumin

¼ teaspoon Oregano

¼ teaspoon Freshly ground pepper

¼ teaspoon Cayenne pepper

¼ teaspoon Red pepper flakes

1 teaspoon salt

1 tablespoon Crispy Onion flakes

1/2 teaspoon Garlic, finely minced

200 g Baby Roma tomatoes

400 g Red beans, rinsed and drained

2 cups Baby spinach, rinsed

1 Avocado, diced

10 Coriander sprigs for garnish

½ cup Plain yoghurt

2 Limes, cut into wedges to serve

Preparing the lamb:

  1. Preheat the oven to 220°

  2. Heat the oil in a large flameproof baking tray over high heat.  Cook the lamb for 2 minutes on each side or until well browned. Transfer the lamb to a plate on the side. Cover and keep warm. 

  3. Place the corn riblets, red and yellow pepper and onion onto the baking tray. 

  4. Mix the spices, Chili powder, paprika, cumin, oregano, black pepper, cayenne pepper, red pepper flakes and salt together. [Taco seasoning can be used instead of the spice mixture]. 

  5. Sprinkle half of the mixed spices over the vegetables on the tray. Bake in the oven for 15 minutes or until the onion is nearly tender. 

  6. Sprinkle the remaining spices over the lamb chops, coating both sides. Remove the tray from the oven, add the tomatoes and stir to coat the tomatoes with the spices and oil on the baking tray. 

  7. Place the chops on top of the vegetables and cook for 5 minutes. Turn the chops and add the beans to the tray bake for a further 5-6 minutes or until the lamb is cooked to your liking and the vegetables are tender and beginning to char.

  8. Remove the tray from the oven and place the chops on the side. Add the baby spinach to the tray and stir through to wilt the spinach. 

  9. Serve the lamb tray bake with wilted baby spinach, diced avocado, coriander prigs, yoghurt, and lime wedges.