Lamb Chops with Roast Veg & Feta

Lamb Chops with Roast Veg & Feta

Flavoured with fresh herbs and topped with feta cheese, juicy lamb chops are cooked on a colourful bed of veg in this Mediterranean-inspired recipe. Serve it with warm ciabatta and a mixed-leaf salad - it’s sure to make a delicious dinner for that special someone! Serves 2.

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2-4 Greendale Lamb Loin Chops (depending on appetite)
A small bunch of fresh Mint, leaves picked and roughly chopped
2 sprigs of fresh Rosemary, leaves picked and roughly chopped
3 cloves Garlic, peeled
Light Olive Oil
1 small Aubergine, trimmed, halved lengthways and sliced into 1cm ‘moons’
1 Courgette, trimmed and cut into 1cm slices
1 Red Pepper, trimmed, de-seeded and cut into fairly large pieces
1 Orange or Yellow Pepper, trimmed, de-seeded and cut into fairly large pieces
250g Cherry or Baby Plum Tomatoes, halved
50g Feta Cheese
Sea Salt and freshly ground Black Pepper, to taste


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.

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