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
• 50g/2oz feta cheese
• crumbled
• 250g/9oz cherry tomatoes

Directions

• Preheat the oven to 180C/160C Fan/Gas 5.
• Using a pestle and mortar or wooden spoon and bowl
• pound together the fresh mint
• fresh rosemary and the garlic
• then mix with 1 tbsp olive oil. Smear over four lean lamb chops or cutlets.
• Place the aubergine
• courgette and red or yellow pepper on to a baking sheet. Drizzle with 1 tbsp olive oil and place the lamb chops on top. Bake in the oven for 20-25 minutes.
• Top the chops with feta cheese and add the cherry tomatoes to the pan. Cook for a further 10 minutes until the cheese just starts to brown.
• Serve the chops with the roasted vegetables
• toasted ciabatta bread and mixed leaf salad.