Lamb Chops with Roasted Vegetables and Yogurt Mint Dip

Juicy oven-baked lamb chops rest on aubergine, courgette and tomatoes and are served with a fresh yogurt and mint dip. This dish is low in carbohydrates, rich in vegetables and protein, and still filling.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 400 g Lamb chops
• 1 Stück Aubergine
• 1 Stück Courgette
• 1 Stück red onion
• 150 g cherry tomatoes
• 2 Stück garlic cloves
• 2 EL olive oil
• 1 TL dried rosemary
• salt
• pepper
• 150 g Greek yogurt
• 0.5 Bund mint
• 0.5 Stück lemon

Method

1. Preheat the oven to 220 °C, top and bottom heat.
2. Wash the aubergine and courgette and cut them into slices about 2 cm thick. Cut the onion into wedges and finely chop the garlic cloves. Halve the cherry tomatoes.
3. Spread the vegetables on a baking sheet lined with baking paper, season with 1 tbsp olive oil, garlic, rosemary, salt and pepper, and roast in the oven for about 20 minutes, until soft and lightly coloured at the edges.
4. Season the lamb chops with salt and pepper and rub them with the remaining olive oil.
5. Sear the lamb chops in a hot pan for about 2 to 3 minutes per side, until browned on the outside.
6. Place the chops on the baking sheet with the vegetables and roast for another 6 to 8 minutes, until the meat is pink inside.
7. While the meat is in the oven, finely chop the mint and stir it into the yogurt with a little lemon juice, salt and pepper.
8. Let the meat rest for 3 minutes. Arrange the vegetables and lamb chops on two plates and serve the yogurt and mint dip alongside.