Mediterranean lamb and vegetable bake

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Mediterranean lamb and vegetable bake
  • 2 tablespoon rosemary, finely chopped, plus extra sprigs, to garnish
  • 1 teaspoon salt
  • 1/2 teaspoon finely cracked black pepper
  • 8 lamb loin chops
  • 2 tablespoon vegetable or olive oil
  • 4 japanese eggplant, halved lengthwise
  • 4 clove garlic, halved lengthwise
  • 4 roma tomatoes, halved lengthwise
  • 400 gram can cannellini beans, rinsed
  • natural yogurt, to serve


Mediterranean lamb and vegetable bake
  • 1
    Preheat oven to 200°C (180°C fan-forced). Combine rosemary, salt and pepper in a bowl. Sprinkle half the rosemary mixture over lamb.
  • 2
    Heat 2 teaspoons of the oil in a large heavy-based flameproof roasting pan over high heat. Cook lamb for 2 minutes each side or until browned. Transfer to a heatproof plate.
  • 3
    Place eggplant and garlic in pan. Sprinkle with remaining rosemary mixture; drizzle with remaining oil. Bake for 20 minutes. Add tomato and beans; bake for 5 minutes more.
  • 4
    Add lamb; bake for 5 minutes more or until lamb is cooked. Top with extra rosemary. Serve with yogurt.


Japanese eggplant is a small, slender variety. You can use regular eggplant instead Use 350g chopped, peeled pumpkin instead of eggplant.