Spring lamb forequarter chop tray bake by Foodland Recipe Kitchen

Preparation Time: 10 mins
Cooking Time: 25 mins
Serves: 6

Ingredients

• 6 - 8 lamb forequarter chops
• ½ cup semi dried tomatoes
• ½ cup basil pesto
• ½ cup chicken stock
• ½ cup pitted kalamata olives
• 2 x 400g cans white beans, drained
• and rinsed
• ¼ cup basil leaves
• Crusty bread and steamed green
• beans to serve

Equipment

• Roasting pan
• Large frying pan
• Jug

Instructions

1. Preheat oven to 200°C. Line a roasting pan with baking paper.
2. Lightly oil a large frying pan, heat to medium heat. Season lamb chops with salt and pepper and cook in batches for 2 minutes on each side or until browned. Place into prepared roasting pan.
3. Add semi dried tomatoes to pan. Combine pesto and stock in a jug and pour over chops. Bake in preheated oven for 10 minutes.
4. Add olives and beans, continue to bake for a further 10 minutes or until chops are tender.
5. Sprinkle with basil leaves and serve with crusty bread and steamed green beans.
6. Serve any remaining pesto on the side.