This dinner was out of this world!

You can’t really see it in the photo, but one quarter of the dish is steamed brussels sprouts.

The lamb chump chops were seasoned with salt, pepper, fried garlic, capsicum, thyme, basil and olive oil. Baked on high heat in a roasting dish (on a roasting rack, to allow the excess fat to drain off, as the cuts were exceptionally fatty) and grilled to finish for colour.