Lamb chops | Oven veggies | Tzatziki

I have to admit, this first recipe is already a bit of a guilty pleasure.. But try to limit the amount of meat and go wild with the veggies J. 

Ok remember that you can put in whatever you like. I picked bell peppers, broccoli, mushrooms, cherry tomatoes and a couple potatoes for today. Chop them all up in bite-size pieces and divide evenly in a baking tray. (P.S. preheat the oven, 180°C)

To add flavor to the veggies, I used a shallot (chopped up roughly), 3 cloves of garlic (peeled and slightly crushed), fresh rosemary, thyme and oregano. Again use whatever fresh herbs you have or if you don't have any, just use dried ones.
Add all to the baking tray and cover with a bit of grated cheese. Put in the oven at 180°C for 30-35min or until the potatoes are soft.

While the veggies are roasting, I made Tzatziki. I make this quite a lot and totally love it. It's a yogurt based sauce, so when you use fat-free or fat-reduced Greek yogurt it's not that bad for you at all.
First of all grate 1/2 cucumber and squeeze out most of the water. finely chop a clove of garlic and mix both through the yogurt. Finish with a bit of good olive oil, black pepper and a bit of seasalt. I like to put it in the fridge until right before serving, as that seems to thicken the tzatziki a bit.

10 minutes before the veggies came out of the oven, I grilled the lamb chops for 4 minutes (2 minutes each side) in a smoking hot grill pan. They will still be quite red after 4 minutes, but that's how I like them. Take out of the pan and let rest for 5 more minutes, before serving.

Plate up en enjoy! 

Ine

Ingredients:

Serves 4:

8 lamb chops

Oven veggies:
1 red pepper
1 green pepper
4 large potatoes
1 shallot
1/2 broccoli
200g mushrooms
3 cloves garlic
200g grated cheese

Tzatziki:
150g low fat Greek yogurt
1/2 cucumber, grated
1 garlic clove, finely chopped
black pepper
seasalt
1tbs Olive oil