Lamb, Potato & Pomegranate Tray Bake

Pomegranate molasses, tomato paste, garlic, olive oil, lemon, baby potatoes, small red onions, lamb loin chops, small tomatoes on the vine

To make a marinade, put ¼ cup pomegranate molasses, 1 tablespoon tomato paste, 2 crushed cloves garlic, 2 tablespoons olive oil and the juice of ½ lemon into a jar, seal and shake well. Par-boil 500g potatoes for 7 minutes. Cut 4 onions into wedges. Put 8 lamb chops, onions and potatoes into a large bowl, add the marinade and toss well. Spread the ingredients evenly over a large baking tray; season with salt and pepper. Place vine tomatoes on top. Bake at 220°C for 15-20 minutes until browned. Serves 4