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Here is another one of my super, simple yet delicious tray-bakes. I have used lamb chops but lamb neck fillets cut into large chucks would work really well too. The sweet waxy potatoes from @blas _y_ tir absorbed all of the delicious flavour and the lemon and capers helped to cut any fattiness from the lamb. Ready in under an hour and with just one pan to wash up, what’s not to like?
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Serves 4
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INGREDIENTS
8 lamb Chops
3 peppers - cut into chunks
5 cloves garlic - kept whole
500g new potatoes - halved
1 lemon - sliced
4 Rosemary sprigs
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Marinade/dressing
3 tablespoons capers
Zest of I lemon
Juice 1/2 lemon
1 tablespoon honey
Salt & Pepper
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METHOD
Preheat the oven to 210 degrees.
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Start by mixing the marinade ingredients together in a small bowl.
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Place the potatoes in a large roasting tin, season with olive oil and roast for 20 minutes. Now add the peppers, lemon slices, rosemary and top with the lamb chops. Drizzle with the marinade. Season generously and roast for 30 minutes.
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