Name: Mediterranean lamb and vegetable bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon rosemary, finely chopped, plus extra sprigs, to garnish; 1 teaspoon salt; 1/2 teaspoon finely cracked black pepper; 8 lamb loin chops; 2 tablespoon vegetable or olive oil; 4 japanese eggplant, halved lengthwise; 4 clove garlic, halved lengthwise; 4 roma tomatoes, halved lengthwise; 400 gram can cannellini beans, rinsed; natural yogurt, to serve

Ingredients

2 tablespoon rosemary, finely chopped, plus extra sprigs, to garnish

1 teaspoon salt

1/2 teaspoon finely cracked black pepper

8 lamb loin chops

2 tablespoon vegetable or olive oil

4 japanese eggplant, halved lengthwise

4 clove garlic, halved lengthwise

4 roma tomatoes, halved lengthwise

400 gram can cannellini beans, rinsed

natural yogurt, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Combine rosemary, salt and pepper in a bowl. Sprinkle half the rosemary mixture over lamb.

2.Heat 2 teaspoons of the oil in a large heavy-based flameproof roasting pan over high heat. Cook lamb for 2 minutes each side or until browned. Transfer to a heatproof plate.

3.Place eggplant and garlic in pan. Sprinkle with remaining rosemary mixture; drizzle with remaining oil. Bake for 20 minutes. Add tomato and beans; bake for 5 minutes more.

4.Add lamb; bake for 5 minutes more or until lamb is cooked. Top with extra rosemary. Serve with yogurt.