Lamb and cajun spices go hand-in-hand. This is a super easy dish, and such a tasty way to highlight Australian lamb!
8 Australian lamb t-bone chops, trimmed of excess fat
2 corn cobs, cut into pieces
2 bell peppers, sliced
1 red onion, cut into wedges
1 cup cherry tomatoes
3 cups baby spinach
1 (14 ounce) can of black beans, drained and rinsed
1 Tablespoon extra virgin olive oil
1 Tablespoon Cajun spice blend
To serve: Diced avocado, coriander sprigs, sour cream, lime wedge and zest
Preheat oven to 350°F (325°F if using convection). Line a large baking tray with baking paper.
Place corn, bell pepper and onion onto prepared tray. Drizzle with oil, sprinkle with half the Cajun spice blend and toss to coat. Cook for 15 minutes.
Meanwhile, place lamb chops and remaining spice blend 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 an additional 10-12 minutes, until lamb is cooked to your liking, turning chops and adding beans to tray halfway through cooking time.
Serve lamb tray bake with baby spinach, diced avocado, coriander sprigs, sour cream and lime wedges.
Slice the meat from any leftover chops and shave corn kernels from the cobs and warm through. Toss together with the remaining vegetables and some couscous for a delicious salad.