Lamb chop casserole

Brown lamb in an oiled, non-stick roasting pan over a medium to high heat for about 2 minutes on each side.

Combine sachet with 2½ cups boiling water in a heatproof jug until smooth. Pour over chops. Arrange vegies around chops. Cover tightly with foil.

Cook in a hot oven (200°C) for about 35 minutes, or until lamb is cooked to your liking and vegies are tender.

Trim snow peas. Boil, steam or microwave until tender. Drain. Serve with casserole.