Pre heat oven to 180 degrees c. Select a good sized non stick baking sheet

Place the lamb chops in the centre or the tray. Scatter the cherry tomatoes around the lamb. Cut the courgette into 1/2” chunks leaving the skin on and surround the lamb.

Using a small bowl mix all the dried ingredients together and scatter 3/4 of them over the chops and veg in the tray. Scatter the asparagus and sugar snap peas over the lamb chops then scatter the remaining dried ingredients over them. Spray all the items in the tray with low calorie frylite covering all the ingredients evenly.