|8||lamb loin chops|
|1 tbsp||olive oil|
|1||red pepper — cut into 8 pieces|
|1||yellow pepper — cut into 8 pieces|
|1||red onion — cut into quarters|
|1 tsp||chilli powder|
|1/4 tsp||dried oregano|
|1/4 tsp||black pepper|
|1/4 tsp||cayenne pepper|
|1/4 tsp||dried red chilli flakes|
|1 tbsp||dried onion flakes|
|1/2 tsp||fresh garlic — minced|
|200 g||Roma tomatoes|
|400 g||red beans — tinned|
|2 cup||baby spinach|
|1||avocado — diced|
|10 sprigs||fresh coriander — to garnish|
|1/2 cup||plain yoghurt|
|2||limes — cut into wedges, to serve|
Preheat the oven to 220°
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.
Place the corn riblets, red and yellow pepper and onion onto the baking tray.
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].
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.
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.
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.
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.
Serve the lamb tray bake with wilted baby spinach, diced avocado, coriander sprigs, yoghurt, and lime wedges.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.