Baked Lamb With Tomatoes And Aubergines

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 new potatoes, halved
• 4 plum tomatoes, halved
• 1 large aubergine, roughly chopped
• 2 medium onions, peeled and thickly sliced
• 6 cloves garlic, left whole
• 4 sprigs bushy rosemary
• 4 thick neck lamb chops (at least 220g each)
• 5 tablespoons olive oil
• salt and pepper

Recipe

• 1 pre-heat your oven to 200 c or around 400 degrees f.
• 2 drop the veggies into a roasting pan along with the garlic, rosemary, most of the olive oil, salt and pepper.
• 3 mix well so all the veggies are coated in oil and then bake uncovered for 30 minutes.
• 4 meanwhile, rub the lamb with the remaining oil and season with salt and pepper.
• 5 remove the veggies from the oven, toss gently and put the meat on top.
• 6 turn the oven up to 220 c (about 425 f) and return the dish for another half hour.
• 7 test a piece of the lamb.
• 8 it should still be golden brown outside and slightly pink inside.