Mediterranean Lamb And Vegetable Bake

• 2 tablespoons rosemary finely chopped, plus additional sprigs, to garnish
• 1 teaspoon salt
• 1/2 teaspoon cracked black pepper finely
• 4 japanese eggplant halved lengthwise
• 4 cloves garlic halved lengthwise
• 2 tablespoons vegetable oil
• 4 plum tomatoes halved lengthwise
• 15 ounces cannellini beans drained and rinsed
• 8 lamb loin chops
• 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, cracked black pepper, garlic, vegetable oil, tomatoes, beans, loin chops, serve

Taken from www.yummly.com/recipe/Mediterranean-Lamb-and-Vegetable-Bake-1404070 (may not work)