Mediterranean-style lamb chops

• Gluten free

• Meat

  • 4 Lamb chops or cutlets, lean

• Produce

  • 1 Aubergine
  • 250 g Cherry tomatoes
  • 4 Courgettes
  • 3 Garlic cloves
  • 2 tbsp Mint, fresh
  • 1 tsp Rosemary, Fresh

• Baking & Spices

  • 2 Peppers, yellow
  • 2 Red peppers

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 85 g Feta cheese

• Deli

  • 1 Salad, mixed leaf

Found on nonnascooking.com

Description

Directions

• Preheat the oven to 180C/355F/Gas 4.
• Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops.
• Place the aubergine, courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on top. Place into the oven to roast for 20-25 minutes.
• Remove from the oven and top the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through.
• Serve the chops with the roasted vegetables and mixed leaf salad.