One of our favourite lamb recipe. Make the most of every bite with these succulent lamp chops infused with Mediterranean flavours. A perfect weeknight supper – simple and delicious.
SERVES – 4
- 1/3 cup olive oil
- 1 ½ tbsp dried oregano
- ¼ cup lemon juice
- 5 small garlic cloves, crushed
- 8 lamp loin chops
- 800g pumpkin, cut into chunks
- 2 small red onions, cut into wedges
- 2 red capsicums, deseeded, thickly sliced
- sea salt and freshly ground black pepper, to taste
- ½ cup crumbled feta
- 2 cups rocket leaves
- lemon wedges, to serve
- 4 cups steamed greens, to serve
Preheat oven to 200 degrees
Combine the oil, oregano, juice and garlic in a large baking dish. Add lamb chops and vegetables, turning to coat, season generously with salt and pepper.
Remove lamb, cover and refrigerate for 25 minutes.
Cook vegetables in the oven for 25 minutes. Add chops to baking dish with vegetables and cook for further 20 minutes, turning chops halfway through cooking.
Remove from oven and immediately top with feta and rocket leaves.
Serve with lemon wedges and additional steamed greens.
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Craving for burgers? Try our Salmon burger recipe, healthy and delicious!