Ingredients


4 lean lamb chops or cutlets

1 tbsp, fresh mint

1 tbsp, fresh rosemary

1 tbsp garlic infused oil

2 tbsp olive oil

1 small eggplant, sliced

1 zucchini, sliced

1 red or yellow pepper, cut in large chunks

50g/2oz feta cheese, crumbled

250g/9oz  tomatoes









Method


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.


Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Mediterranean lamb chops