Mediterranean-style lamb chop tray-bake

Lamb is often a really tasty meat, however might be costly. We do not eat it too usually – in actual fact I maintain a glance out for particular provides at my grocery store, Farmer’s Market or butcher … relying on the place I possibly procuring! In case you are not too accustomed to the completely different cuts of lamb, have a learn here

Nevertheless, this lamb chop tray-bake could make the proper weeknight dinner/supper – easy, flavourful chops served with a lot of wholesome Mediterranean greens and a bit feta cheese πŸ˜‹


Serves 4
2 tbsp chopped recent mint
1 tsp finely chopped recent rosemary
3 garlic cloves
2 tbsp olive oil
4 lean lamb chops or cutlets
1 aubergine/eggplant, sliced
4 courgettes/zucchini, sliced
2 crimson peppers, reduce into giant chunks
2 yellow peppers, reduce into giant chunks
85g/3oz feta cheese, crumbled
250g/9oz cherry tomatoes
To serve
combined leaf salad

1. Preheat the oven to 180C/355F/Gasoline 4.
2. Utilizing a pestle and mortar or meals processor, mix collectively the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb combination over the lamb chops.
3. Place the aubergine, courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on high. Place into the oven to roast for 20-25 minutes.
4. Take away from the oven and high the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for an extra 10 minutes till the cheese simply begins to brown and the lamb chops are simply cooked by.
5. Serve the chops with the roasted greens and combined leaf salad.

This meal gives

200 kcal, 9g protein, 15g carbohydrate (of which 14g sugars), 
11.5g fats (of which 4g saturates), 7g fibre and 0.8g salt per portion.

From unique recipe seen here

~ Glad 4th of July ~
A bouquet of crimson, white and blue to all our American pals as you have a good time as we speak.

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All the perfect Jan



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