Mediterranean lamb chops
HB-17880 · Hand-built original · Greek
Herb-pounded lamb chops roasted on a tray of aubergine, courgette and pepper, finished with crumbled feta and cherry tomatoes.
GreekMain course1 hr 30 minServes 2236 kcalGluten-freeEgg-freeDiabetic
Main ingredient: lamb
Pairs well with: mint sauce, roasted potatoes, couscous, ratatouille, tzatziki
Servings:2quantities adjust to match
Ingredients
- 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
- 2 oz feta cheese, crumbled
- 9 oz cherry tomatoes
Method
- Heat the oven to 350°F and pound the mint, rosemary and garlic together in a mortar, then mix the paste with a tablespoon of the olive oil.
- Smear the herb paste over the lamb chops on both sides.
- Spread the aubergine slices, courgette slices and pepper chunks on a baking sheet, drizzle them with the remaining tablespoon of olive oil, and lay the chops on top of the vegetables.
- Roast the tray for 20 to 25 minutes, then crumble the feta over the chops, add the cherry tomatoes to the pan, and cook for 10 minutes more until the cheese just begins to brown.
- Serve the Mediterranean lamb chops with their roasted vegetables straight from the tray.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
236 kcalCalories
6.8 gProtein
9.5 gCarbs
19.7 gFat
5 gSaturates
2.8 gFibre
0 gSugars
301 mgSodium
16 mgCholesterol
362 mgPotassium
119 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data