Black Bean Lamb Chop Tray Bake

Cook Time 1 hour

Serves 4

Ingredients

½ tsp vegetable oil

8 lamb cutlets (or 4 large loin chops)

1 red capsicum, cut into rough 3 cm squares

1 x 150g can of bamboo shoots, drained and rinsed

1 bunch of spring onions, cut into 5 cm batons

2 bunches of broccolini

A pinch of salt

Marinade

125ml black bean sauce 

3 tbsp honey

½ tsp sesame oil

2 cm piece of ginger, finely grated

1 clove garlic, minced

To Serve

Small handful of coriander leaves

Method

Preheat the oven to 200°C and line a tray with foil and baking paper (this will make washing up much easier).

Arrange the capsicum, bamboo shoots, spring onions and broccolini on the tray. Drizzle with oil, add a pinch of salt, and coat with your hands. Spread the vegetables out in a single layer and roast for 10-15 minutes.

Combine the marinade ingredients in a bowl.

Add a splash of oil to a large frying pan over medium-high heat, then sear the cutlets for about 1 minute on each side to seal them.

Remove the vegetables from the oven and arrange the cutlets on top. Brush over the marinade and roast for 5-10 minutes.

Garnish with coriander leaves.