Baked Lamb Chops with Tomatoes and Peppers

6 large Lamb loin chops, trimmed of excess fat
Chopped fresh parsley, to garnish

For the Marinade:

3 tbsp chopped fresh thyme
3 tbsp olive oil
3 tbsp red wine vinegar
Salt and freshly ground black pepper

For the Topping:

500 g plum tomatoes
1 large green pepper, de-seeded and finely chopped
1 red onion, finely chopped
2 large garlic cloves, finely chopped


1. To make the marinade place the thyme, oil, vinegar and seasoning in a non-metallic ovenproof dish. Add the chops and turn to coat. Cover and place in the fridge for 1 hour.

2. Place the tomatoes in a bowl and cover with boiling water. Leave for 30 seconds then peel (if necessary), de-seed and chop.

3. Mix together the tomatoes, green pepper, onion and garlic then season well. Spoon the mixture over the chops. Bake for 35 minutes for medium cooked chops or 45 minutes for chops that are well done. Cover with foil and set aside for 5 minutes to rest.

4. Garnish with parsley.

• 
• 
• 
• 
•