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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Lamb chops served with Mediterranean veggies. Good for a midweek meal. Ingredients:
4 lamb chops |
1 tablespoon fresh mint |
1 tablespoon fresh rosemary |
2 garlic cloves |
2 tablespoons olive oil |
1 small eggplant, sliced |
1 zucchini, sliced |
1 red bell pepper, cut in large chunks |
2 ounces feta cheese, crumbled |
9 ounces cherry tomatoes |
Directions:
1. Preheat the oven to 350°F.
2. 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.
3. Smear over four lamb chops or cutlets.
4. Place the eggplant, zucchini and red bell pepper on to a baking sheet.
5. Drizzle with 1 tbsp olive oil and place the lamb chops on top.
6. Bake in the oven for 20-25 minutes.
7. Top the chops with feta cheese and add the cherry tomatoes to the pan.
8. Cook for a further 10 minutes until the cheese just starts to brown.
9. Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad.
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