Quick prepared Mediterranean Lamb, marinated for succulent flavour. A House and Garden recipe for April.
- 8 lean lamb chops or cutlets
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- 1tbsp fresh rosemary leaves
- 2 cloves garlic
- 2-3tbsp olive oil
- 1 aubergine, sliced
- 2 courgettes, sliced
- 1 red or yellow pepper, cut into large chucks
- 50g (1¾oz) feta cheese, crumbled
- 250g (8oz) cherry tomatoes
Heat the oven to 200°C (gas mark 6). Roughly chop the herbs, then using a food processor, a pestle and mortar or a wooden spoon and bowl, pound together the chopped herbs, fresh rosemary and garlic. Mix to a paste with olive oil, then brush the mixture over the lamb chops and set aside to marinate for up to 2 hours.
Place the aubergine, courgettes and peppers on a baking sheet. Drizzle with a little olive oil and place the lamb chops on top. Roast in the oven for about 20 minutes.
Remove the chops and let them rest in a warm place. Meanwhile top the vegetables with the feta cheese and add the cherry tomatoes to the pan. Return to the oven for a further 5-7 minutes, until the cheese just starts to go brown.
Serve the chops with the roasted vegetables and a mixed leaf salad.
Recipe courtesy of House and Garden