Baked lamb chops with bell peppers and tomato

Prep 0 h : 10 m
Cook 1 h : 0 m


  • 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.