{"id":48981,"date":"2022-08-23T09:01:36","date_gmt":"2022-08-23T07:01:36","guid":{"rendered":"https:\/\/novanews.co.za\/swartlandgazette\/tasty-tex-mex-style-20220822-2\/"},"modified":"2025-03-21T15:06:55","modified_gmt":"2025-03-21T13:06:55","slug":"tasty-tex-mex-style-20220822-2","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/swartlandgazette\/tasty-tex-mex-style-20220822-2\/","title":{"rendered":"Tasty Tex-mex style"},"content":{"rendered":"\n<p>Lamb chops (loin or chump chops) baked on a tray in the oven with corn riblets, red peppers, red beans, tomatoes, and red onion and served with wilted spinach, diced avocado, and yoghurt garnished with fresh coriander. <\/p>\n\n\n\n<p>\n <b>Ingredients<\/b>\n<\/p>\n\n\n\n<p>8 lamb loin chops<\/p>\n\n\n\n<p>1 tablespoon olive oil<\/p>\n\n\n\n<p>6-8 corn riblets<\/p>\n\n\n\n<p>1 red pepper \u2013 cut into 8 pieces<\/p>\n\n\n\n<p>1 yellow pepper \u2013 cut into 8 pieces<\/p>\n\n\n\n<p>1 red onion \u2013 cut into quarters<\/p>\n\n\n\n<p>1 teaspoon chilli powder<\/p>\n\n\n\n<p>\u00bd teaspoon paprika<\/p>\n\n\n\n<p>\u00bc teaspoon cumin<\/p>\n\n\n\n<p>\u00bc teaspoon dried oregano<\/p>\n\n\n\n<p>\u00bc teaspoon black pepper<\/p>\n\n\n\n<p>\u00bc teaspoon cayenne pepper<\/p>\n\n\n\n<p>\u00bc teaspoon dried red chilli flakes<\/p>\n\n\n\n<p>1 teaspoon salt<\/p>\n\n\n\n<p>1 tablespoon dried onion flakes<\/p>\n\n\n\n<p>\u00bd teaspoon fresh garlic \u2013 minced<\/p>\n\n\n\n<p>200 g Roma tomatoes<\/p>\n\n\n\n<p>400 g red beans \u2013 tinned<\/p>\n\n\n\n<p>2 cup baby spinach<\/p>\n\n\n\n<p>1 avocado \u2013 diced<\/p>\n\n\n\n<p>10 sprigs fresh coriander \u2013 to garnish<\/p>\n\n\n\n<p>\u00bd cup plain yoghurt<\/p>\n\n\n\n<p>2 limes \u2013 cut into wedges, to serve<\/p>\n\n\n\n<p>\n <b>Method:<\/b>\n<\/p>\n\n\n\n<p>Preheat the oven to 220 \u00b0C<\/p>\n\n\n\n<p>Heat the oil in a large flameproof baking tray over high heat. Cook the lamb for 2 minutes on each side or until well browned. Transfer the lamb to a plate on the side. Cover and keep warm.<\/p>\n\n\n\n<p>Place the corn riblets, red and yellow pepper and onion onto the baking tray.<\/p>\n\n\n\n<p>Mix the spices, chili powder, paprika, cumin, oregano, black pepper, cayenne pepper, red pepper flakes and salt together. (Taco seasoning can be used instead of the spice mixture.)<\/p>\n\n\n\n<p>Sprinkle half of the mixed spices over the vegetables on the tray. Bake in the oven for 15 minutes or until the onion is nearly tender.<\/p>\n\n\n\n<p>Sprinkle the remaining spices over the lamb chops, coating both sides.<\/p>\n\n\n\n<p>Remove the tray from the oven, add the tomatoes and stir to coat the tomatoes with the spices and oil on the baking tray.<\/p>\n\n\n\n<p>Place the chops on top of the vegetables and cook for 5 minutes. Turn the chops and add the beans to the tray bake for a further 5-6 minutes or until the lamb is cooked to your liking and the vegetables are tender and beginning to char.<\/p>\n\n\n\n<p>Remove the tray from the oven and place the chops on the side. Add the baby spinach to the tray and stir through to wilt the spinach.<\/p>\n\n\n\n<p>Serve the lamb tray bake with wilted baby spinach, diced avocado, coriander sprigs, yoghurt, and lime wedges.<\/p>\n\n\n\n<p>\n <i>\u2013 Food24.com. <\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lamb chops (loin or chump chops) baked on a tray in the oven with corn riblets, red peppers, red beans, tomatoes, and red onion and served with wilted spinach, diced avocado, and yoghurt garnished with fresh 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