Roasted lamb and vegetables served in avocado bellino tomatoes yoghurt aioli

Roasted lamb and vegetables served in avocado bellino tomatoes yoghurt aioli.JPG    


1 lamb loin chops
1 Tsp Worcestershire sauce
1 Tsp lemon juice
1 Tsp butter
6 cherries tomatoes
4 bellino tomatoes
1 small carrot, cut into bite size
2 to 3 inches leek
1 pkt Asian exotic mix mushrooms
1 Tbs minced garlic
5 Tbs olive oil
3 – 5 Tbs butter
spray butter flavour oil

Eggless Aioli Ingredients

1 teaspoon salt
1/2 brown onion ; peeled
2 Tbs lemon juice
100 ml yoghurt
1/2 avocado flesh
6 bellino tomatoes
a few dash of Tabasco sauce


Preheat oven to 190 degrees C. Poke holes all over the lamb chops in a foil lined baking dish. Marinade chop with Worcestershire sauce and lemon juice. Top chop with a teaspoon of butter. Bake for 25 – 30 minutes for well done meat. Cook less if you prefer pink meat about 15 – 20 minutes.

Add carrot and the two different tomatoes, season with salt, pepper and spray butter oil. Then place them together with chop. Bake for 15 – 20 minutes. Remove vegetables once done and plate up. Cover and set aside until chop is done.

While chop is resting, heat oil and butter in frying pan. Once hot add garlic, fry for 3 minutes. Then add in leek fry for 4 minutes until soften. Now add the mushrooms fry for 4 minutes.

Next make the aioli. Put everything in a food processor. Blend to make an emulsion. Makes 3/4 cup. Store them in the sterile jar; keep in fridge 2 weeks.

To plate

Next to the roasted vegetables spoon the leek and mushrooms on to plate with avocado and bellino tomatoes aioli. Followed by chop and place a some mushroom on top of chop and drizzle some aioli.


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