Mediterranean Lamb Chops

By Scott Marley

Ingredients (serves 2) Lean lamb chops or cutlets Fresh mint Fresh rosemary Garlic Olive oil Aubergine Courgette Red or yellow pepper Feta cheese Cherry tomatoes Time to cook: 30 minutes Oven temperature: Gas mark 4-5/180C/350F Method 1. Pound together (using a pestle and mortar or wooden spoon and bowl) 15ml (1tbsp) fresh mint, 15ml (1tbsp) fresh rosemary, and 2 cloves garlic, then mix with 15ml (1tbsp) olive oil. Smear over 4 lean lamb chops or cutlets. 2. Place 1 small aubergine, sliced, 1 courgette, sliced, and 1 red or yellow pepper, cut into large chunks into a baking tray. Drizzle with 15ml (1tbsp) olive oil and place lamb chops in top. Bake in a preheated oven for 20-25 minutes. 3. Top the chops with 50g (2oz) feta cheese, crumbled, and add 250g (9oz) cherry tomatoes to the pan. Cook for further 10 minutes until cheese just starts to brown. 4. Serve with the roasted vegetables, toasted ciabatta bread and mixed leaf salad.

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