Lancashire Lamb Tray Bake

Prep time:
20 mins

Cooking time:
50 mins

Serves:
-1 people

A simple one pot supper dish that’s tasty and comforting. For a change, try our Boneless Pork Chops and use sage instead of rosemary.

2 large carrots peeled

1 medium turnip (swede) peeled

2 large parsnips

2 red onions, peeled

salt and freshly ground black pepper

300ml (1/2pt) lamb or vegetable stock

A few sprigs of fresh rosemary

2 packs Simon Howie lamb gigot chops

1tsp ground cumin

1tbsp vegetable oil

Preheat the oven to 200 C (fan oven 180 C, 400 F, gas 6). Slice the vegetables thinly and place in a large roasting dish or tray. Cut the onions into thick wedges and mix into the vegetables.
Season the vegetables well and pour over the stock. Scatter with a few stems of rosemary and bake in the oven for 20 minutes until just beginning to soften. Turn the vegetables and discard the rosemary. Reduce the oven temperature to 180 C (fan oven 160 C, 350 F, gas 4).
Meanwhile, wash and pat dry the chops. Season on both sides with salt and pepper, and dust lightly with ground cumin.
After the initial vegetable cooking time, lay the chops on top, brush with the oil and put in the oven to cook for about 30 minutes until the lamb is tender.
Serve the lamb and vegetables straight from the dish, garnished with fresh rosemary.

A simple one pot supper dish that’s tasty and comforting. For a change, try our Boneless Pork Chops and use sage instead of rosemary.

Prep time: 20 mins

Cooking time: 50 mins

Serves: -1

Preheat the oven to 200 C (fan oven 180 C, 400 F, gas 6). Slice the vegetables thinly and place in a large roasting dish or tray. Cut the onions into thick wedges and mix into the vegetables.
Season the vegetables well and pour over the stock. Scatter with a few stems of rosemary and bake in the oven for 20 minutes until just beginning to soften. Turn the vegetables and discard the rosemary. Reduce the oven temperature to 180 C (fan oven 160 C, 350 F, gas 4).
Meanwhile, wash and pat dry the chops. Season on both sides with salt and pepper, and dust lightly with ground cumin.
After the initial vegetable cooking time, lay the chops on top, brush with the oil and put in the oven to cook for about 30 minutes until the lamb is tender.
Serve the lamb and vegetables straight from the dish, garnished with fresh rosemary.