Quick recipe finder Mediterranean lamb chops
Bring the flavours of the Mediterranean to your plate with this mouthwatering meal of lamb chops, fresh herbs, roasted veg and crumbly feta.
- 4 lean lamb chops or cutlets
- 1 tbsp, fresh mint
- 1 tbsp, fresh rosemary
- 2 cloves garlic
- 2 tbsp olive oil
- 1 small aubergine, sliced
- 1 courgette, sliced
- 1 red or yellow pepper, cut in large chunks
- 50g/2oz feta cheese, crumbled
- 250g/9oz cherry tomatoes
Preheat the oven to 180C/350F/Gas 5.
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 lean lamb chops or cutlets.
Place the aubergine, courgette and red or yellow 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.