Ingredients

• 2 tbsp chopped fresh mint
• 1 tsp finely chopped fresh rosemary
• 3 garlic cloves
• 2 tbsp olive oil
• 4 lean lamb chops or cutlets
• 1 aubergine
• sliced
• 4 courgettes
• sliced
• 2 red peppers
• cut into large chunks
• 2 yellow peppers
• cut into large chunks
• 85g/3oz feta cheese
• crumbled
• 250g/9oz cherry tomatoes
• mixed leaf salad

Directions

• Preheat the oven to 180C/355F/Gas 4.
• Using a pestle and mortar or food processor
• blend together the mint
• rosemary and the garlic
• then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops.
• Place the aubergine
• courgette and peppers on a baking sheet. Drizzle with the remaining olive oil and place the lamb chops on top. Place into the oven to roast for 20-25 minutes.
• Remove from the oven and top the chops with the feta and add the cherry tomatoes to the tray. Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through.
• Serve the chops with the roasted vegetables and mixed leaf salad.