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Lamb tray bake with pesto, tomatoes and olives

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Filled with tomatoes, olives, green beans and cannellini beans, this lamb tray bake is an easy dish that's sure to fill you up. Topped in a tasty pesto, this is a dish you can't go wrong with.

  • Serves6
  • Cook time35 minutes
  • Prep time10 minutes
Lamb tray bake with pesto, tomatoes and olives


  • 6 (1.2kg) Coles Australian Lamb Forequarter Chops
  • ½ cup (75g) semi-dried tomatoes, drained, coarsely chopped
  • ½ cup(130g) Coles Brand Basil Pesto
  • ½ cup (125ml) chicken stock, warmed
  • ½ cup (75g) pitted kalamata olives
  • 2 x 400g cans Coles Brand Cannellini Beans, rinsed, drained
  • ⅓ cup basil leaves
  • steamed green beans, to serve
  • crusty bread, to serve
  • pesto, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Preheat a lightly oiled barbecue grill or chargrill on medium-high. Season the chops and cook, in batches, for 2 mins each side or until browned. Place in a large baking tray.
  2. Step 2

    Add the tomato to the tray. Combine the pesto and stock and pour over the chops. Bake for 10 mins. Baste the chops with the sauce. Add the olives and cannellini beans. Bake for a further 10 mins or until chops are cooked through. Sprinkle with basil leaves.
  3. Step 3

    Divide tray bake among serving plates and spoon over the sauce. Serve with beans, crusty bread and an extra dollop of pesto.