Lamb Chops with Oven-Roasted Vegetables

Prepare the veggies

Directions

1. Preheat the oven to 180C.
2. Cut all the vegetables in equal size cubes.
3. 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).
4. Use the same bowl to toss the eggplant in olive oil, fresh thyme, salt and pepper. Place in a separate baking tray.
5. Place both trays in the oven and leave to cook for 15-20 minutes.
6. 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).
7. Add the bell peppers to the sweet potato tray and continue to bake for another 5-10 minutes.

Prepare the chops

Directions

1. Toss the lamb chops in 1/2 tsp salt, yogurt and garlic-ginger paste.
2. 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).
3. When the meat is tender, turn off the heat.
4. Heat a separate frying pan and add 2-3 tbsp of oil.
5. Fry the chops till they’re charred brown.

Prepare the halloumi

Directions

1. Slice the halloumi.
2. Heat a small frying pan and place the halloumi on it.
3. Fry for 1 minute on each side (until golden).

Assembly

Directions

1. Mix all the veggies and place in a flat dish.
2. Place the lamb chops and halloumi on top.
3. Season with balsamic vinaigrette.

Notes

• Cooking time for the chops could vary based on the quality of the meat.
• If using a good quality non-stick pan, you won’t need oil to fry the halloumi. But if your pan isn’t non-stick, add a little bit of oil before frying the halloumi.