8 Mick's Meat Barn Lamb Loin Chops
4 medium potatoes, cut into 4cm pieces
1 large red capsicum, thickly sliced
1 large green capsicum, thickly sliced
1 large eggplant, cut into 4cm pieces
2 tbsp olive oil
1 bulb garlic, halved crossways
1/3 cup mint jelly, warmed
1 1/2 tbsp lemon juice
1 tbsp fresh thyme leaves
Salt, to season
Step 1 - Preheat oven to 200°C/180°C fan-forced. Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1 1/2 tablespoons oil. Toss to combine. Add garlic to pan. Roast for 45 minutes.
Step 2 - Meanwhile, combine mint jelly, lemon juice and thyme in a bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add lamb. Cook for 2 minutes each side or until browned. Remove from heat. Brush both sides of lamb with half the mint jelly mixture.
Step 3 - Arrange lamb over vegetables. Season with salt and pepper. Roast for a further 20 to 25 minutes, brushing with remaining mint jelly mixture halfway through cooking, for medium or until cooked to your liking. Serve. Enjoy!
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