Crying Lamb Recipe

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.