| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Aubergines, cut into cubes |
| 1 |
|
Red onion, sliced |
| 1 |
|
Clove garlic, crushed |
| 4 |
T |
Olive oil |
|
|
Salt and freshly ground |
|
|
black pepper |
| 4 |
|
Lamb shoulder chops |
| 2 |
T |
Mint, finely chopped |
| 4 |
T |
Greek-style yogurt |
INSTRUCTIONS
Preheat the oven to 200 C, 400 F, Gas Mark 6. Put the aubergines,
onion and garlic onto a baking tray, drizzle with the olive oil and
season well. Bake for 30 minutes, basting twice during the cooking
time. Meanwhile cook the shoulder chops according to pack
instructions. Stir the mint into the cooked aubergines. Serve with the
lamb chops and a generous spoonful of Greek-style yogurt. Converted
by MC_Buster. NOTES : A variation of a traditional accompaniment to
lamb. Converted by MM_Buster v2.0l.
A Message from our Provider:
“God cares”