Recipe: Venison Chorizo, Spring Veg & Lamb Chop Tray Bake
VENISON CHORIZO, PANCETTA, SPRING VEG & LAMB CHOP TRAY BAKE
Many tastes of Spring in one tray. Cooking perfectly at the same time in a super hot oven. We cooked this for the family, and it went down a storm even with the littlest one.
Serves 4
Tray bake of Wild Venison Chorizo, lamb and spring veggies
Ingredients
4 lamb chops
1 courgette, thickly sliced
2 shallots, halved
100g Pancetta
55g Wild Venison Chorizo
200g broad beans, podded
fresh herbs from the garden, like rosemary and chervil
1 tbsp rapeseed oil
salt and pepper to season
Method
STEP 1
Heat your oven, or pizza oven, to 220 degrees.
STEP 2
Lay all of your ingredients in a large pan, drizzle with oil and season well with salt and pepper.
STEP 3
Cook for 8 minutes, then turn all of the ingredients with a spatula. Cook for a further 8 minutes.
STEP 4
Lay the chops to one side to rest while you dress your plates with the remaining ingredients.
STEP 5
Top with the chops and enjoy this rustic and delicious lunch.
In this recipe
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
More about Us
About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.