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

Method

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