date:Aug 28, 2014
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 200C/180C fan-forced. Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1 1/2 tablespoons oil.