What you'll need

Serves 2

  • 4 lamb chops
  • 1 clove of garlic, crushed
  • 1 rosemary sprig, finely chopped
  • 2 teaspoons olive oil

For the Vegetables

  • 1 small red onion, cut into chunks
  • 1 zucchini, cut into chunks
  • 5 cherry tomatoes, halved
  • 100g curly kale or cabbage
  • 1 garlic clove, sliced
  • 1 tablespoon olive oil
  • 50ml vegetable stock

The easy bit

  1. Pre-heat the grill to 200°C.
  2. In a bowl mix the rosemary, garlic and olive oil. Add the lamb, season with salt and pepper and mix well so all the flavours are worked into the lamb.
  3. To make the vegetables, take a medium sized frying pan, add the olive oil and cook the onions for 2-3 minutes.
  4. Add the zucchini and continue frying until the vegetables start to colour, next add the garlic, cherry tomatoes and kale, fry for 2 minutes, then add the stock and simmer whilst you cook the lamb.
  5. Place the lamb under the grill and cook for 4-5 minutes on both sides until golden.
  6. Serve the lamb on a bed of the pan roasted vegetables.

718 Calories per serving.