Mediterranean Lamb And Vegetable Bake

• 2 tbsp rosemary, finely chopped, plus additional sprigs, to garnish
• 1 tsp salt
• 1/2 tsp finely cracked black pepper
• 4 None Japanese eggplant, halved lengthwise
• 4 cloves garlic, halved lengthwise
• 2 tbsp vegetable or olive oil
• 4 None plum tomatoes, halved lengthwise
• 1 can (15 oz) cannellini beans, drained and rinsed
• 8 None lamb loin chops
• None None Plain yogurt, to serve

1. Preheat the oven to 400u0b0F. Mix rosemary, salt and pepper in a small bowl. Place eggplant and garlic in large baking dish. Sprinkle with 1/2 of the rosemary mixture; drizzle with 1 tbsp of the oil.
2. Bake for 20 mins.
3. Add tomato and beans to baking dish; bake for 5 mins. Meanwhile, sprinkle remaining rosemary mixture over lamb. Heat remaining 1 tbsp oil in a large skillet on high heat. Cook lamb for 2 mins each side or until browned.
4. Place lamb over bean mixture in baking dish; bake for 5 mins or until lamb is cooked to desired doneness. Top with rosemary sprigs. Serve with yogurt.

rosemary, salt, black pepper, japanese eggplant, garlic, vegetable, tomatoes, cannellini beans, lamb loin chops, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/25713 (may not work)