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Monday, 3 April 2017

The Big Glut Recipe - April

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

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