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

Felt like having lamb loin chops. Even though lamb loin is not cheap. As I have not had it for a while, I decided to forgo buying shampoo and conditioner. Just use my body bath to wash my hair. Anyway, I went to supermarket to get it with tomatoes medley, spinach and mushrooms.

Google: “Loin chops are cut from the waist of the lamb, and they don’t have the rib bone. Lamb chops are generally rib chops, which are cut from the ribs of the lamb, and they often have the rib bone. Both kinds of chops are great pan-seared, sauteed, or prepared on the grill.”

I am roasting it, putting everything in a big baking foil lined tray. I got to have a kick of spiciness, so I am adding cayenne powder. I am doing a simple marinade, with simple ingredients. My meal is colourful, spicy, comforting and delicious. Let’s roast and enjoy a hearty, healthy, and luxurious dinner!!!


6 lamb loin chops
1/2 packet of tomatoes medley
3 figs, cut into halves
1/2 packet of spinach
160 g mushrooms, quarter
olive oil
3 Tsp rosemary
4 Tsp cayenne


Preheat oven 180 degrees C. Line tray with double layer of foil. Marinade chops with salt, pepper, cayenne, and oil for 45 minutes to 1 hour. Bring out to room temperature for about 30 minutes.

Place chops, 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 20 to 25 minutes, medium to well done or to your liking.

Once cooked, rest 5 minutes. Meantime, wash drain and ensemble spinach and mushrooms equal portion on plates then followed by 2 chops and scatter tomatoes and figs around it. Serve with red wine. Enjoy!!!