Tray bakes or one pan dishes are my favourite simply because it means less dishes and I can pop it in the oven and come back to dinner being ready, no standing around stirring, turning etc.
I am using the humble lamb forequarter chop for this dish. They are renound for being high and fat so I have had to cook this in two stages so that I can drain off all the excess fat before adding my vegetables and stock. This step is crucial otherwise you will end up with a greasy mess of a dinner.
6 Lamb Forequarter Chops
1 Sweet potato, peeled and cut into 1cm thick pieces
4 Baby Potatoes, cut into quarters
6 Mushrooms, cut into quarters
1 Spanish Onion, sliced
1 Cup Campbell’s Real Soup Spanish Stock (or simply use chicken stock, but this stock does give it a lovely flavour and you can freeze the leftover stock for another time)
Salt and Pepper
1 Tbs Fresh Rosemary
LET’S PUT IT ALL TOGETHER
1. Line an oven proof baking tray with baking paper. Add the lamb chops making sure they are in one layer. Place into a preheated 200 degree Celsius oven and cook for 20 minutes, uncovered. Remove from the oven and drain out the fat.
2. Place the vegetables on top, followed by the stock, salt and pepper and rosemary. Cover with aluminium foil and reduce the oven temperature to 160 degrees Celsius. Allow to cook for 1 hour.
Store leftovers in an airtight container in the fridge for up to 3 days. Simply reheat before eating.