Lamb loin chop with baked tomato medley, figs served on a bed of spinach and mushrooms

Lamb loin chop w baked tomatoes medley, figs on a bed of spinach and mushrooms.JPG      

Ingredients

6 lamb loin chop
1/2 packet of tomatoes medley
3 figs, cut into halves
1/2 packet of spinach
3 large cup mushrooms, quarter
olive oil
3 Tsp rosemary
salt
pepper
2 Tsp cayenne

Method

Preheat oven 180 deg C. Line Tray with double layer of foil. Marinade chop with salt, pepper, cayenne, and oil for 45 minutes to 1 hour.

Place chop, tomatoes and figs in oven; roast until tomatoes and figs are softened, liquids flow out; remove and set aside keep warm with foil. Roast chop for 25 to 35 minutes or to your liking.

Once cooked, rest 5 minutes. Meantime, wash drain and ensemble spinach and mushrooms equal portion on plate then followed by chop and scatter tomatoes and figs around it. Serve with red wine.

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