Dressed with a simple balsamic and olive oil glaze and scattered with basil, this delicious Italian Style Lamb Traybake is very easy to make and ready in just 45 minutes – perfect for a midweek treat or as a summery alternative to roast lamb.
Preheat your oven to 220C / 200C / gas mark 7 / 425F.
Mix together 2 tablespoons of the olive oil and 4 tablespoons of the balsamic vinegar in a large bowl, together with a little salt and pepper. Add in the lamb chops and turn to coat. Set aside until needed.
Place the chunks of pepper into a large roasting tray and drizzle with the remaining oil. Put in the preheated oven for 10 minutes.
Remove the peppers from the oven and add the cannellini beans, cherry tomatoes and then the lamb chops on top. Drizzle over all the juices from the bowl.
Cook for 10 minutes then turn the lamb chops over and cook for a further 10 minutes.
Remove the lamb chops from the oven and put on a plate, return the roasting tray to the oven for a final 10 minutes to get some colour on the veggies.
Allow the lamb chops to rest on the plate (cover with foil if the room is cold).
Return the lamb chops to the tray and scatter with basil leaves if you are serving this at the table. Alternatively serve on a bed of spinach, with the beans and veggies and the lamb chops on top, scatter with basil. Drizzle with the remaining balsamic vinegar and serve.
Nutrition information is approximate and meant as a guideline only.