2 potatoes, sliced
2 brown onions, sliced
2 zucchinis, sliced
1 tray lamb loin chops
1 bottle Yarra Valley Asian Style Salad Splash
Preheat oven to 180°C. Layer all the sliced vegetables in the base of an oven proof dish. Lay the lamb loin chops over top then evenly pour over ½ of the Asian splash. Cover with baking paper and alfoil and place in oven for 40 minutes. Remove from oven, uncover and pour over the other half of Asian splash. Return to oven, uncovered, for a further 20 minutes or until lamb is cooked through. Remove from oven and allow to rest. Serve with rice or noodles.
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