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Lamb chops with roast vegetables
Lamb chops with roast vegetables
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Indulge in tender lamb chops with roasted veggies and spinach for a satisfying weeknight dinner.
Ingredients:
  • 250g punnet cherry tomatoes, halved
  • 2 zucchini, halved lengthways, cut into 3cm lengths
  • 2 baby eggplant, halved lengthways
  • 36.40 gm olive oil
  • 2 tsp rosemary, chopped
  • 8 lamb chops
  • 100g baby spinach leaves
Instructions:
  • Preheat your oven to a toasty 220°C and gracefully line a roasting pan with baking paper.
  • Mix together vegetables, 1 1/2 tablespoons of oil, rosemary, salt, and pepper until coated. Transfer to a large roasting pan. Roast until vegetables are golden and tender, for about 15 to 20 minutes.
  • Heat 2 teaspoons of oil in a frying pan over medium-high heat. Sear lamb for 3 minutes on each side for a perfect medium doneness.
  • Present the lamb alongside a medley of fresh vegetables and sautéed spinach.

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