Lamb Chops with Roast Veg & Feta

Preheat the oven to 180°C (Gas Mark 5). Put the courgette, aubergine and peppers into a roasting tin or baking tray large enough to ensure that they are in one layer. Drizzle over some olive oil – about 1 ½ tablespoons - and grind over some black pepper, then turn the veg gently in the oil. Place the lamb chops on top of the veg.

Put the garlic cloves into a pestle and mortar with a pinch of salt, and crush them to a rough paste. Add the chopped herbs and crush them into the garlic, then pour in a tablespoon of olive oil and mix well. Spread the mixture over the tops of the lamb chops (if you are using two chops, you will have left-over herb paste, which can be refrigerated for later use). Put the tin into the hot oven and bake for 20 minutes, then take it out of the oven, add the tomatoes and crumble the feta on to the top of the chops. Put the tray back in the oven for 10 more minutes, or until the tomatoes have cooked and the cheese is starting to colour, then divide everything equally between two plates and serve straight away.