Lamb Chop and Capsicum Traybake

Charmaine Lu -
  • 1 tsp chopped rosemary
  • 2 tbsp chopped mint
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 4 lamb chops
  • 1 sliced eggplant
  • 4 sliced zucchini
  • 2 red and 2 yellow capsicums, chopped into large chunks
  • 100g feta, crumbled
  • 250g cherry tomatoes
  • Preheat your oven to 180C. Pound the mint, rosemary, garlic and 1 tbsp of olive oil in a pestle and mortar (or use a food processor) and season well. Smear all over the lamb chops.
  • Toss the eggplant, zucchini and capsicums into a roasting tin. Drizzle with the rest of the olive oil, pop the lamb chops on top, then roast in the oven for 25 mins. Remove from the oven and top with the cherry tomatoes and feta, then roast for a final 10 mins. Leave to rest for 5 mins, then serve.
40 mins
4 serving