Preheat oven to 180°C (160°fan-forced). Line a large baking tray with baking paper.
Place corn, capsicum and onion onto prepared tray. Drizzle with oil, sprinkle with half the taco seasoning and toss to coat. Cook for 15 minutes.
Meanwhile, place lamb chops and remaining taco seasoning in a large snap lock bag and rub to coat. Remove tray from oven, add tomatoes to tray and toss well to coat. Place lamb chops on top of vegetables. Cook for a further 10-12 minutes, until lamb is cooked to your liking, turning chops and adding beans to tray halfway through cooking time.
Serve lamb tray bake with baby spinach, diced avocado, coriander sprigs, sour cream and lime 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 toss with any leftover vegetables and salad leaves for a delicious lunch the next day.
Swap baby tomatoes for roughly chopped Roma or truss tomatoes; add sweet potato, pumpkin, broccoli or zucchini to the tray bake for an extra vegetable hit; swap sour cream for natural yoghurt for a healthier option.