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Mexican Lamb Chop Tray Bake

Recipe courtesy of Australian Lamb

Serves 4 | Prep 10 Mins | Cooking 30 Mins


  • 8 lamb loin chops, fat trimmed

  • 1 tbsp olive oil

  • 2 corn cobs, each cut into 6 pieces

  • 2 small capsicums, cut into thick strips

  • 1 large red onion, cut into wedges

  • 30g packet taco seasoning

  • 200g baby tomatoes

  • 400g black beans, rinsed, drained

  • 80g baby spinach

  • Diced avocado, coriander sprigs, sour cream, lime wedges and lime zest, to serve


  1. Preheat oven to 180°C (160°fan-forced). Line a large baking tray with baking paper.

  2. Place corn, capsicum and onion onto prepared tray. Drizzle with oil, sprinkle with half the taco seasoning and toss to coat. Cook for 15 minutes.

  3. Meanwhile, place lamb chops and remaining taco seasoning in a large snap lock bag and rub to coat. Remove tray from oven, add tomatoes to tray and toss well to coat. Place lamb chops on top of vegetables. Cook for a further 10-12 minutes, until lamb is cooked to your liking, turning chops and adding beans to tray halfway through cooking time.

  4. Serve lamb tray bake with baby spinach, diced avocado, coriander sprigs, sour cream and lime wedges.


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