Baked lamb chops with bell peppers and tomato
4 lamb forequarter chops (200g each)
2 medium yellow bell peppers, thickly sliced
375g cherry truss tomatoes
1 small red onion, cut into wedges
1kg store-bought mashed potato
Preheat oven to 200C.
Heat a large flameproof baking dish over high heat.
Cook lamb until browned all over.
Add bell pepper, tomato and onion to dish.
Transfer dish to oven; roast, uncovered, for 30 mins or until lamb is cooked through and vegetables are tender.
Serve lamb with vegetables and warmed mashed potato.