This is the perfect Friday night dinner, indulgent enough to feel like a treat but still fresh, light and most importantly, quick. Combine classic flavours of lemon and garlic with the rich lamb and Mediterranean veggies for the perfect dish.
Preheat the oven to 180 degrees. Chop the aubergines, crush two cloves of garlic and put in a large roasting dish with the tomatoes, two sprigs of rosemary and the gnocchi and sprinkle with a good pinch of salt, pepper and chilli flakes. Put into the oven for 40 minutes.
Zest the lemon and mix with salt, pepper, a crushed clove of garlic, sprig of rosemary and a tablespoon of olive oil. Smother the chops with the marinade.
When you have 10 minutes left on the gnocchi, heat the pan to a high heat and cook the chops for 3 minutes on each side for medium or an extra 3 minutes on each side for well done. Wrap in foil and leave them to rest for 5-10 minutes.
Load the gnocchi onto the plates, add the chops and a big squeeze of lemon juice.