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Lamb Loin Chops Served with a Delicious Medley of Roasted Vegetables

Prep Time:

Cook Time:


4 Servings


8 Mick's Meat Barn lamb loin chops

1 red onion, halved, cut into wedges

1 red capsicum, roughly chopped

1 zucchini, thickly sliced

2 tomatoes, roughly chopped

1 small eggplant, trimmed, roughly chopped

2 tablespoons extra virgin olive oil

2 garlic cloves, sliced

2 large sprigs fresh basil, plus extra leaves to serve

1 tablespoon balsamic vinegar

1/3 cup pitted kalamata olives

Crusty bread, to serve


Step 1 - Preheat oven to 200C (180C fan-forced). Line a large baking tray with sides with baking paper.

Step 2 - Arrange onion, capsicum, zucchini, tomato and eggplant in separate rows on prepared tray, in a single layer. Drizzle with 1/2 the oil. Season with salt and pepper. Roast for 20 minutes.

Step 3 - Sprinkle garlic over vegetables and top with basil sprigs. Place lamb on vegetables. Drizzle lamb with balsamic vinegar and remaining oil. Season with salt and pepper. Roast for a further 15 minutes, adding olives to the vegetables in the last 5 minutes of cooking. Serve with bread, sprinkled with extra basil leaves.

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