Mediterranean Lamb And Vegetable Bake - cooking recipe

Ingredients

2 tbsp rosemary, finely chopped, plus additional sprigs, to garnish
1 tsp salt
1/2 tsp finely cracked black pepper
4 None Japanese eggplant, halved lengthwise
4 cloves garlic, halved lengthwise
2 tbsp vegetable or olive oil
4 None plum tomatoes, halved lengthwise
1 can (15 oz) cannellini beans, drained and rinsed
8 None lamb loin chops
None None Plain yogurt, to serve

Preparation

Preheat the oven to 400\u00b0F. Mix rosemary, salt and pepper in a small bowl. Place eggplant and garlic in large baking dish. Sprinkle with 1/2 of the rosemary mixture; drizzle with 1 tbsp of the oil.
Bake for 20 mins.
Add tomato and beans to baking dish; bake for 5 mins. Meanwhile, sprinkle remaining rosemary mixture over lamb. Heat remaining 1 tbsp oil in a large skillet on high heat. Cook lamb for 2 mins each side or until browned.
Place lamb over bean mixture in baking dish; bake for 5 mins or until lamb is cooked to desired doneness. Top with rosemary sprigs. Serve with yogurt.