“Impress your family and friends with this delicious tray-baked lamb chops”
6 Lamb chops
75g semi-dried tomatoes, drained, coarsely chopped
130g Basil Pesto
125ml chicken stock, warmed
75g pitted kalamata olives
2 x 400g cans cannellini beans, rinsed, drained
1/3 cup basil leaves
Steamed green beans, to serve
Crusty bread, to serve
Pesto, extra, to serve
Preheat oven to 200C/400F. Preheat a lightly oiled barbecue grill or chargrill on medium-high. Season the chops and cook, in batches, for 2 minutes each side or until browned. Place in a large baking tray.
Add the tomatoes to the tray. Combine the pesto and stock and pour over the chops. Bake for 10 minutes. Baste the chops with the sauce. Add the olives and cannellini beans. Bake for a further 10 minutes or until the chops are cooked through. Sprinkle with basil leaves.
Divide tray bake among serving plates and spoon over the sauce. Serve with beans, crusty bread and an extra dollop of pesto.