INGREDIENTS
1kg lamb loin chops
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried cumin
1 teaspoon ground black pepper
1 cup cherry tomatoes finely diced
1/4 cup olive oil
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METHOD
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Place olive oil, dried herbs and tomato in a large bowl and mix until well combined
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Add lamb chops to the marinade mix, making sure each chop is well coated in the marinade. If you can let it sit for at least half an hour for the flavour to soak in before cooking.
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Place lamb chops either on a lined baking tray covered with aluminium foil and bake for 1 hour in an over set at 160 degrees, or place on a low heated BBQ and cook slowly to allow the juices to remain, this will support with the lamb staying tender.
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SUGGESTIONS AND TIPS;
You can also add fresh herbs to the marinade mix, such as coriander, curry leaves, or basil.
This is also a great dish placed in the slow cooker with extra olive oil, a tin of diced tomatoes and a 1/4 cup water for more of a casserole style meal.
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