Lemony Lamb Chops with Roasted Gnocchi
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.
3 cloves of garlic
250g cherry tomatoes
Salt and Pepper
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.