2 aubergines (egg plant), cut into cubes
1 red onion, sliced
1 clove garlic, crushed
4 tbsp olive oil
salt and freshly ground black pepper
4 lamb shoulder chops
2 tbsp spoons mint, finely chopped
4 tbsp Greek-style yogurt
1 red onion, sliced
1 clove garlic, crushed
4 tbsp olive oil
salt and freshly ground black pepper
4 lamb shoulder chops
2 tbsp spoons mint, finely chopped
4 tbsp Greek-style yogurt
method
1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. Put the aubergines, onion and garlic onto a baking tray, drizzle with the olive oil and season well.
3. Bake for 30 minutes, basting twice during the cooking time.
4. Meanwhile cook the shoulder chops according to pack instructions.
5. Stir the mint into the cooked aubergines.
6. Serve with the lamb chops and a generous spoonful of Greek-style yogurt
2. Put the aubergines, onion and garlic onto a baking tray, drizzle with the olive oil and season well.
3. Bake for 30 minutes, basting twice during the cooking time.
4. Meanwhile cook the shoulder chops according to pack instructions.
5. Stir the mint into the cooked aubergines.
6. Serve with the lamb chops and a generous spoonful of Greek-style yogurt
serving amount
serves 4
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