Preheat oven to 180°C (160°fan-forced). Line a large baking tray with baking paper.
In a small bowl combine oil, garlic and coriander. Season well. Place cauliflower, broccoli and capsicum onto prepared tray. Drizzle with half the oil mixture and toss to coat. Cook for 20 minutes.
Meanwhile, place lamb chops and remaining oil mixture in a large snap lock bag and rub to coat. Heat a large frying pan over medium-high heat and cook chops for 2-3 minutes each side, in 2 batches, if necessary. Remove tray from oven, add beets and beans to tray and place lamb chops on top of vegetables. Cook for a further 5-6 minutes or until lamb is cooked to your liking and vegetables are tender
In a small bowl combine hummus, lemon zest and juice. Season and stir well, adding a little water if desired.
Sprinkle lamb tray bake with almonds and coriander sprigs. Serve with hummus sauce and lemon wedges.
Lamb cutlets, chump chops or forequarter chops would also be perfect in this recipe.
Slice meat from any leftover lamb chops, discard bone and gently warm lamb. Toss with any leftover vegetables and salad leaves for a delicious lunch the next day.
Sweet potato, pumpkin, broccolini or zucchini would also be great in this recipe; pre-made Tzatziki can be swapped with hummus.