Ingredients
• 4 medium sebago 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 tablespoons olive oil
• 1 bulb garlic, halved crossways
• 1/3 cup mint jelly, warmed
• 1 1/2 tablespoons lemon juice
• 1 tablespoon fresh thyme leaves
• 8 lamb loin chops, trimmed
Method
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.
