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Ingredients
| 2 packet packet | Lamb Chop Lamb Chop | |
| 1 splashes splash | Olive Oil Olive Oil | |
| 2 | Red Onions
Red Onion (quartered) | |
| 2 | Red Pepper
Red Pepper (quartered) | |
| Salt Salt | ||
| 2 | Courgette
Courgette (cut into chunks) | |
| 1 tsp tsp | Paprika Paprika | |
| 3 tbsp tbsp | Pesto Pesto | |
| 12 | Cherry Tomatoes
Cherry Tomatoes (halved) | |
| 2 | Garlic
Garlic (chopped) | |
| 1 half half | Oranges
Orange (juiced) |
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+ Create new shopping listLamb Gigot Chops with Basil and Rough and Ready Ratatouille
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Method
This is an age old fantastic combination.... No fussing around with lots of pots, one tray packed full of delicious flavours from the south of France.
- Set the oven to 200 degrees
- Put all the ingredients except the Basil,tomatoes and orange on a large roasting tray scrunch them all together whilst making sure the chops are not overlapping.
- Put in the oven for 35 minutes turning once or twice during the cooking, again making sure the chops are nicely spread out .when everything is ready squeeze the orange juice over the dish, stir in the Cherry tomatoes Basil pesto, check for seasoning and serve.
