Bake, Cooking for the Troops, Easy Date Night, Family Classics, Gluten Free, Lamb, One-pot Recipes, Quick & Easy, Recipe, Simple Supper, Speedy Dinner Parties
Difficulty: Easy
This is a stunning traybrake slightly adapted from Rukmini Iyer's "The Quick Roasting Tin" (One of my absolutely favourite cookbooks!). She says that this "delivers on all fronts" and, that it does! Succulent lamb chops, with artichokes, olives, tomatoes and basil.. stunningly delicious and so easy! And, if you want to make it easier, prep it al in advance and stick it in the fridge 15 minutes before you cook.
one. Preheat the oven to 200C/180C fan/gas 6. Tip the cherry tomatoes with their vines, the artichokes, olives and cannellini beans into a roasting tin. Rub the lamb chops with the artichoke oil, then scatter them with the rosemary, crushed garlic and a pinch of salt before nestling them in the tin.
two. Transfer to the oven and bake for 20 minutes for lamb that is blushing pink. If your steaks are quite thick, leave them in for a little longer, just under 25 minutes.
three. Leave the steaks to rest for 5 minutes before scattering over the basil serving hot.
