Directions:
- Preheat the oven to 350°F.
- Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil.
- Smear over four lamb chops or cutlets.
- Place the eggplant, zucchini and red bell pepper on to a baking sheet.
- Drizzle with 1 tbsp olive oil and place the lamb chops on top.
- Bake in the oven for 20-25 minutes.
- Top the chops with feta cheese and add the cherry tomatoes to the pan.
- Cook for a further 10 minutes until the cheese just starts to brown.
- Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.8 Kcal (1276 kJ) | ||
| Calories from fat | 180.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.03g | 31% | |
|---|---|---|---|
| Cholesterol | 25.23mg | 8% | |
| Sodium | 332.68mg | 14% | |
| Potassium | 994.59mg | 21% | |
| Total Carbs | 25.01g | 8% | |
| Sugars | 16.37g | 65% | |
| Dietary Fiber | 9.86g | 39% | |
| Protein | 7.91g | 16% | |
| Vitamin C | 86.8mg | 145% | |
| Vitamin A | 1.9mg | 62% | |
| Iron | 70mg | 389% | |
| Calcium | 200.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 62.24 Kcal (261 kJ) | ||
| Calories from fat | 36.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 31% | |
|---|---|---|---|
| Cholesterol | 5.15mg | 8% | |
| Sodium | 67.94mg | 14% | |
| Potassium | 203.11mg | 21% | |
| Total Carbs | 5.11g | 8% | |
| Sugars | 3.34g | 65% | |
| Dietary Fiber | 2.01g | 39% | |
| Protein | 1.61g | 16% | |
| Vitamin C | 17.7mg | 145% | |
| Vitamin A | 0.4mg | 62% | |
| Iron | 14.3mg | 389% | |
| Calcium | 40.9mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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