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Crying lamb
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Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 100 minutes
Try this savory French-inspired lamb dish where the meat juices tenderly flavor the vegetables as they roast together.
Ingredients:
4 medium sebago potatoes, cut into 4cm pieces
1 large red capsicum, thickly sliced
1 large green capsicum, thickly sliced
1 large eggplant, cut into 4cm pieces
1bulbgarlic, halved crossways
82.50 ml mint jelly, warmed
31.50 gm lemon juice
20.00 ml fresh thyme leaves
8lamb loin chops, trimmed
Salt, to season
Instructions:
Preheat your oven to 200°C/180°C fan-forced. Put potato, capsicum, and eggplant in a spacious roasting pan. Drizzle 1 1/2 tablespoons of oil over the vegetables. Mix well to coat. Add garlic to the pan. Roast for 45 minutes.
Combine fresh mint jelly, zesty lemon juice, and fragrant thyme in a bowl. Heat the rest of the oil in a large non-stick frying pan over medium-high heat. Sear the lamb for 2 minutes on each side until beautifully browned. Remove from heat and generously brush both sides of the lamb with half of the mint jelly mixture.
Place the lamb on top of the vegetables and generously season with salt and pepper. Roast in the oven for an additional 20 to 25 minutes, while brushing with the leftover mint jelly mixture halfway through cooking, until it reaches your desired level of doneness. Serve and enjoy!