Preheat the oven to 180C/350F/Gas 5. Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and then mix with 1 tbsp garlic infused oil. Smear over four lean lamb chops or cutlets.
Place the eggplant, zucchini and red or yellow pepper on to a baking sheet. Drizzle with 1 tbsp olive oil and place the lamb chops on top. Bake in the oven for 20-25 minutes.
Top the chops with feta cheese and add the tomatoes to the pan. Cook for a further 10 minutes until the cheese just starts to brown.
Serve the chops with the roasted vegetables, toasted gluten free ciabatta bread and mixed leaf salad.