Lamb Chop Tray Bake

Spring lamb chops incredibly delicious and tender - perfect for sharing.




  • 8 lamb chops
  • Ground black pepper
  • Juice and zest of 1 Lemon
  • 1 bunch of fresh mint (chopped)
  • 1 bunch of Rosemary (chopped)
  • 4 leeks (chopped)
  • 1 packet tender stem broccoli
  • 1 bunch of asparagus
  • 1 cup of frozen broad beans
  • 1 cup of frozen garden peas
  • 100ml of vegetable stock
  • A drizzle of mint-infused olive oil


  • Marinate the lamb chops in the fresh mint, rosemary, black pepper, lemon juice and zest for 30 minutes.
  • Heat the oven to 220C/200C fan/gas 7.
  • Place the marinated lamb chops on the baking tray and cook to your liking for approximately 10 minutes each side. Once cooked set aside and keep warm.
  • Add the vegetables to the tray that the lamb was cooked on. Pour over the vegetable stock and bake until they are tender.
  • Serve with a drizzle of the mint-infused olive oil.
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