Cranberry-Glazed Lamb Chops & Veggie Tray Bake

Rene Naylor whips up a quick & easy cranberry glazed lamb chops & veggie tray bake

Ingredients:

 

For the lamb chops:

  • 6 lamb chops
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • Few rosemary sprigs 
  • Salt and black pepper, to taste


For the cranberry glaze:

  • 1/2 cup cranberry sauce
  • 1 Tbsp honey or maple syrup
  • 1 Tbsp balsamic vinegar
  • 1 tsp Dijon mustard


For the veggie tray bake:

  • 3 – 4 potatoes, quartered 
  • 4 carrots, peeled & cut into chunks 
  • 2 red onions, cut into wedges
  • 2 large peppers, quartered
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste

 

How To Make Glazed Lamb Chops and Tray Bake

  1. Preheat your oven to 200°C. Line a large baking tray with baking paper. 
  2. Toss the potatoes, carrots, red onion & pepper with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on the baking tray, then in the same bowl season the lamb chops and place the lamb chops into the baking tray, cover with foil and bake for 15 minutes, then remove the foil and roast uncovered for an additional 15 minutes until the veggies and lamb chops is tender. 
  3. Meanwhile prepare the cranberry glaze. Heat a saucepan then add all ingredients for the glaze into the saucepan and cook for about 8 – 10 minutes on low heat until thickened. Remove from the heat and set aside. 
  4. Pour a generous amount of glaze of the lamb chops and roast for another 2 – 3 minutes. 
  5. Remove from the oven, let the lamb rest for 5 minutes, and serve with the roasted veggies. 
  6. Drizzle with any leftover cranberry glaze and enjoy!