Baked Lamb with Tomato & Aubergine
Difficulty : Super easy
Cooking time:
40m
This is a great recipe where you can just chuck everything into a baking dish and pop it into the oven to do its thing - effortless and satisfying after a long and tiring day.
Aubergine and Lamb go really well together and the tomatoes are also a great addition here.
Ingredients
For 1 people (
)
Recipe
- 0.5 Aubergine
- 3 Plum tomatoes
- 0.5 Onion
- 2 Lamb chops
- 1 Garlic clove(s)
- 1 teaspoon(s) Dried Oregano
- 1 handful(s) Fresh Basil leaves
- Black Pepper
- Sea Salt
- 1 teaspoon(s) Coconut Oil
Nutritional Facts (per serving)
- Kcal: 566 kcal
- Sugars (g): 13g
- Carbs: 22g
- Fat: 31g
- Saturated fat (g): 16g
- Proteins: 50g
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Directions
- Preheat the oven to 180C.
- Chop the onion and garlic.
- Chop the plum tomatoes into chunks.
- Halve the aubergine and chop into 1 inch chunks.
- Heat 1 teaspoon of coconut oil in a large frying pan and add the onion.
- Fry for about 5 minutes until softened and then add the Aubergine chunks. Fry the Aubergine, stirring around, until they start to colour.
- Then add the garlic, oregano and tomatoes and cook for another five minutes, mixing everything together.
- Transfer to a shallow ovenproof dish or baking tray, and season well with sea salt and freshly ground black pepper.
- Tear the basil leaves over the vegetables and finally place the lamb chops on top. Drizzle the chops with a little olive
oil, season, and roast in the oven for 15-20 minutes (depending on thickness of the chops) to keep a little pinkness inside the lamb. - Serve the chops with the lovely Aubergine and tomato spooned over the top.
