Bringing the delights of Mediterranean cooking to your table with this Baked Lamb Chop + Mediterranean Vegetable Tray Roast. Simple, flavoursome with a generous dose of vibrant vegetables and the freshness of basil!
Seriously look at the vibrancy of those vegetables. Take me to a Greek Island and feed me all the delights of the home-grown produce!
That is unfortunately not possible so I decided to re-create in my own kitchen.
There is the most amazing balance of freshness coupled with the feeling of wholesome coziness in this dish. It comes from the choice of vegetables and the baking. I find when you bake any vegetable it really feels like it’s giving you a hug from the inside as you eat it. So comforting. Yet unlike some more carb heavy roast vegetables, these ones allow the dish to retain a freshness and lightness. To me the perfect combination!
Any Mediterranean dish wouldn’t be complete without a richness of flavour. Cue the passata and basil.
Oh and lamb! I have such a craving for lamb at the moment. In ancient Greek Medicine lamb was used to build blood. This in many of the ancient medicine practices ensuring our blood is at it’s best is of importance. Blood is used to transport our nutrients around our body and is very much linked to our vitality. They would always slow cook their meat as this made it easier on the digestive system. Baking the lamb has the same effect.
Dishes like these are some of my favourite to make. There is no need for perfection. It all just gets roughly chopped (no pun intended) up and thrown in. You can used the cheaper cuts of lamb as these are actually better for roasting. And we all know how I love a dish that doesn’t involve too much washing up… Best of all this is a great one for when you have visitors. Takes very little time to make and then it just goes straight into the oven then onto the table, allowing you time to spend with your guests and not in the kitchen! Oh and did I mention very little washing up… Winning!
Baked Lamb Chops + Mediterranean Vegetables are honesty a delightful mix of freshness and comfort. Perfect for enjoying all year round! Don’t forget to tag me on Instagram or Facebook when you make this, I love to see your creations!
What Do I Need?
- 4 Chump Chops
- 2 Capsicums
- 2 Zucchinis (medium)
- 2 Eggplants
- 3 cups of Kale
- 500ml of Tomato Passata
- 1 cup of Basil leaves
- Extra Virgin Olive Oil (EVOO)
- Garlic Infused EVOO or 3-4 cloves of garlic
- Salt + Pepper to taste
Let’s Do This!
1. Preheat the oven to 200c.
2. Line a large baking tray with foil (this saves on the washing up!).
3. Chop up all the vegetables and chuck them into the foil lined tray with the basil leaves and garlic cloves if using.
4. Drizzle generously with olive oil (if you are using the garlic infused EVOO then use 2 parts standard EVOO with 1 part garlic infused) and toss vegetables.
5. Pour over the passata. As you can see in the pic above, this will not cover all the vegetables, thats ok just distribute it evenly.
6. Place your lamb chops on top and season dish with salt and pepper
7. Place in the oven and bake for 20 minutes. Turn the chops and give the veggies a little toss and place back in the oven for another 15-20 minutes, or until the chops are cooked.
8. Rest for 5-10 minutes before serving. There will be lots of juice in the bottom of the pan, do not leave this off the plate, so much goodness and tastiness in that juice!
This recipe is gluten and dairy free, SIBO friendly and is nut free.