Name: Paprika lamb forequarter chops tray bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 8 lamb forequarter chops (1.5kg); 1 tbsp ground turmeric; 2 tsps smoked paprika; 2 tsps finely grated lemon rind; 1 clove garlic, crushed; ⅓ cup (80ml) extra virgin olive oil; 500 grams cherry truss tomatoes, on the vine; 400 gram can chickpeas, drained, rinsed; ⅓ cup loosely packed flat-leaf parsley leaves; 1 tbsp lemon juice; Lemon wedges, to serve

Paprika lamb forequarter chops tray bake

A simple one-tray dinner ideal for busy weeknights.

Serves 4

Prep

15M

Cook

30M

Total

45M

Skip to Recipe

This lamb forequarter chops recipe is a simple and vibrant dinner bake that requires very little effort.

Test Kitchen tip

Combine leftovers with your choice of salad leaves like rocket and spinach for a delicious second meal.

Love cooking with lamb? Give one (or a few) of our delicious lamb recipes a try.

Ingredients

8 lamb forequarter chops (1.5kg)

1 tbsp ground turmeric

2 tsps smoked paprika

2 tsps finely grated lemon rind

1 clove garlic, crushed

⅓ cup (80ml) extra virgin olive oil

500 grams cherry truss tomatoes, on the vine

400 gram can chickpeas, drained, rinsed

⅓ cup loosely packed flat-leaf parsley leaves

1 tbsp lemon juice

Lemon wedges, to serve

Method

1.Preheat oven to 220C/200C fan. Line a baking dish with baking paper.

2.Combine lamb, turmeric, paprika, rind, garlic and half the oil in a prepared dish; season. Spread into a single layer; roast for 15 minutes.

3.Remove dish from oven, add tomatoes; drizzle with half the remaining oil, season. Return to oven; roast for 15 minutes or until lamb is cooked as desired.

4.Just before serving, add chickpeas, parsley, juice and remaining oil to dish. Serve with lemon wedges.

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