Roasted lamb and vegetables served in avocado bellino tomatoes yoghurt aioli

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

Found lamb loin at reduce price, and saw that there are mixed mushrooms, tomatoes, and leek. Thought that this lamb would be great to have with mushrooms, tomatoes, leek and carrot. So, I bought them and while waiting for bus, my mind said what sauce do you want to add in. Thinking long and deep; got my answer eggless aioli to give some colour to my meal.

Remembered I have some left avocado, so added it to my aioli. Then needed spiciness in goes Tabasco sauce; finally, can get rid of the bottle. Will wait till it’s on sale, then grab it. Needed some extra flavour on my lamb. Marinade it with a simple marinade.

This lamb meal is a luxury meal for me since I had not had any meat for 3 weeks. The taste is delicious, indeed a colourful, comfort, hearty meal with aioli. Let’s cook!!!!


1 lamb loin chop
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 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 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 chop in a foil lined baking dish. Marinade chop with Worcestershire sauce and lemon juice. Top chop with a teaspoon of butter. Bake for 20 minutes for well-done meat. Cook less if you prefer pink meat about 15  minutes.

Add carrot and the two different tomatoes, season with salt, pepper and spray butter oil in another tray. 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 2 minutes. Then add in leek fry for 5 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.

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 some mushroom on top of chop and drizzle some aioli.

Note: Store them in the sterile jar; keep in fridge 2 weeks. You can make egg aioli if you want. I run out of egg. You can omit Tabasco sauce if don’t want it in.



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