Baked Lamb Chops & Pasta

This is a one dish meal that feeds the whole family and it tastes amazing.  Serve it with a crisp garden salad with a little balsamic vinegarette and you will have yourself a very tasty dinner.  Enjoy!


  • 6 bbq lamb forequarter chops
  • 500 gms Risoni Pasta *
  • 400 gms peeled and chopped can of tomatoes
  • 1 tablespoon Tomato Paste
  • Chilli Flakes
  • Salt
  • Garlic Powder
  • Paprika
  • Oregano
  • * You can make this GF by swapping with GF penne


  1. Preheat your oven to 200 degrees celcius
  2. In a large baking pan (that you can use on the stove top too), place the lamb pieces and sprinkle with the herbs and salt on both sides.
  3. Add 1 cup of water to the pan and cook for 35 minutes or until browned on both sides.
  4. You will need to check halfway and turn the lamb pieces over.
  5. Whilst the lamb is cooking, boil a pot of water and cook the risoni pasta until al dente (check packet instructions)
  6. Strain the pasta into a colander and set aside.
  7. Once the lamb is cooked, remove the lamb pieces from the tray and set aside.
  8. Without washing the pan, place the baking pan (that is stove top proof), onto your stove and with the heat on medium-high, add the canned tomatoes, tomatoe paste and stir until it turns into a rich colour.
  9. Add the cooked risoni pasta to the baking pan and combine well with the cooked sauce.
  10. Return the lamb pieces to the tray, pushing them slightly down into the pasta.
  11. Cook in the oven for 10 minutes to crisp up the edges of the pasta.
  12. Serve the pasta and lamb on a plate with a fresh garden salad.