Recipe - Spring lamb forequarter chop tray bake

Spring lamb forequarter chop tray bake by Foodland Recipe Kitchen

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


  • 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


  • Roasting pan
  • Large frying pan
  • Jug


  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.