Lamb cutlets, chump chops or forequarter chops would also be perfect in this recipe.
Ingredients:
8 lamb loin chops, fat trimmed
1 tbsp olive oil
2 corn cobs, each cut into 6 pieces
2 small capsicums, cut into thick strips
1 large red onion, cut into wedges
30g packet taco seasoning
200g baby tomatoes
400g black beans, rinsed, drained
80g baby spinach
diced avocado, coriander sprigs, sour cream, lime wedges and lime zest, to serve
Directions:
Preheat oven to 180°C (160°fan-forced). Line a large baking tray with baking paper.
Place corn, capsicum and onion onto prepared tray. Drizzle with oil, sprinkle with half the taco seasoning and toss to coat. Cook for 15 minutes.
Meanwhile, place lamb chops and remaining taco seasoning in a large snap lock bag and rub to coat. Remove tray from oven, add tomatoes to tray and toss well to coat. Place lamb chops on top of vegetables. Cook for a further 10-12 minutes, until lamb is cooked to your liking, turning chops and adding beans to tray halfway through cooking time.
Serve lamb tray bake with baby spinach, diced avocado, coriander sprigs, sour cream and lime wedges.
