Tray bake mustard and mango Scotch Lamb PGI chops

How it's done:

• Preheat the oven to 220°C/200°C fan oven/gas 7. Season the lamb lightly. Heat half the oil in a large frying pan and seal the lamb for 1 minute on each side.

  1

• Put the lamb on a plate but reserve the pan juices.

  2

• Mix the mustard and mango chutney together and spread over the tops of the chops. Leave aside.

  3

• Bring a saucepan of water to the boil, add the cauliflower, bring back to the boil and cook for 2 minutes to soften slightly, without cooking through. Drain well.

  4

• Reheat the pan juices with the remaining oil and fry the onion for 5 minutes. Stir in the chickpeas and turmeric and season lightly. Gently stir in the cauliflower, mix everything well and cook. Stir for a further minute, transfer to a lined baking tray and spread out evenly.

  5

• Arrange the lamb chops on top and bake for 15 minutes until just cooked through.

  6

• Remove the lamb and vegetables from the dish with a slotted spoon. Mix the cherry tomatoes into the vegetables and serve with pilau rice and chopped green chilli.

  7