Lamb Chops with Oven-Roasted Vegetables

Directions

• Veggies
• Preheat the oven to 180C.
• Cut all the vegetables in equal size cubes.
• Put the sweet potato in a medium bowl. Drizzle olive oil and season with salt and pepper. Add fresh thyme. Toss to cover well and place in a baking dish (lined with aluminium foil or baking paper).
• Use the same bowl to toss the eggplant in olive oil, fresh thyme, salt and pepper. Place in a separate baking tray.
• Place both trays in the oven and leave to cook for 15-20 minutes.
• After 20 minutes, add the zucchini to the sweet potato tray and onions to the eggplants. Continue to cook till the vegetables are close to tender (another 10-15 minutes).
• Add the bell peppers to the sweet potato tray and continue to bake for another 5-10 minutes.
• Chops
• Toss the lamb chops in 1/2 tsp salt, yogurt and garlic-ginger paste.
• Heat a frying pan and place the chops in it. Cover with a lid and cook for 30-45 minutes (until tender and all water has dried).
• When the meat is tender, turn off the heat.
• Heat a separate frying pan and add 2-3 tbsp of oil.
• Fry the chops till they’re charred brown.
• Halloumi
• Slice the halloumi.
• Heat a small frying pan and place the halloumi on it.
• Fry for 1 minute on each side (until golden).
• Assemble & Serve
• Mix all the veggies and place in a flat dish.
• Place the lamb chops and halloumi on top.
• Season with balsamic vinaigrette.