Tomatoes, zucchini, olives and fresh rosemary are classic flavours with lamb. Here, they come together to make a simple and light roast. Serve it with rocket leaves or steamed greens such as kale. You could also add a few baby potatoes to the roasting pan.

Serves: 2 | Prep: 10 mins | Cook: 20 mins

Ingredients

1½ tbsp olive oil

2 sprigs of rosemary

2 garlic cloves, peeled and halved

2 lamb loin chops (about 180g total weight)

6 tomatoes, halved

1 zucchini, cut into batons

8 pitted black olives

Method

1. Mix ½ tablespoon of the olive oil in a dish with 1 sprig of the rosemary and the halved garlic cloves. Season with salt and pepper, then add the lamb and turn to coat in the seasoned oil. Leave to marinate in the fridge for 1 hour, if time allows.
2. Preheat the oven to 200°C/Fan 180°C.
3. Put the tomatoes and zucchini in a roasting pan. Add the remaining oil and rosemary sprig, season and roast in the oven for 5 minutes.
4. Meanwhile, remove the lamb from the fridge. Place a frying pan over high heat, then turn the heat down to medium and add the lamb. Sear the lamb for 5 minutes, turning once, until browned and golden. Transfer the lamb to the roasting pan with the tomatoesand zucchini, add the olives, then roast the lamb for12–15 minutes, until cooked but still a little pink inthe middle.
5. Remove the lamb and set aside, covered, to rest for 5 minutes. Turn off the oven and leave the tomatoes, zucchini and olives to keep warm. Serve the lamb with the tomatoes and zucchini, and a spoonful of Mint Yoghurt Sauce (see below) on the side, if desired.

Per serving: 340 cals | Protein: 28g |  Carbs: 8g | Fibre: 3g  

Mint Yoghurt Sauce

Excellent with lamb or Indian dishes, this is quick and easy to make and will keep in the fridge for up to 2 days.

Makes about 150ml | Prep time: 5 mins

Ingredients

6 tbsp full-fat Greek yoghurt

1 small garlic clove, minced

Juice of ½ lemon

2 tbsp chopped mint leaves

Method

Mix all the ingredients together in a bowl. Season with salt and pepper to serve.

Per tablespoon: 13 cals