Crying lamb

Enjoyable Crying lamb Recipe

The name of this delicious lamb recipe is inspired by the one-dish meal French village women bake in community ovens. The lamb is cooked on a rack, and as it slowly cooks, the juice drips ‘tears’ onto the vegetables below.
Crying lamb
Prep Time : 0:10 | Cook Time : 1:30 | Total Time : 1:40 | Serving : 4 person.


  • 4 medium sebago potatoes, cut into 4cm pieces

  • 1 large red capsicum, thickly sliced

  • 1 large green capsicum, thickly sliced

  • 1 large eggplant, cut into 4cm pieces

  • 2 tablespoons olive oil

  • 1 bulb garlic, halved crossways

  • 1/3 cup mint jelly, warmed

  • 1 1/2 tablespoons lemon juice

  • 1 tablespoon fresh thyme leaves

  • 8 lamb loin chops, trimmed

  • Salt, to season


  • Step 1

    Preheat oven to 200°C/180°C fan-forced. Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1 1/2 tablespoons oil. Toss to combine. Add garlic to pan. Roast for 45 minutes.

  • Step 2

    Meanwhile, combine mint jelly, lemon juice and thyme in a bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add lamb. Cook for 2 minutes each side or until browned. Remove from heat. Brush both sides of lamb with half the mint jelly mixture.

  • Step 3

    Arrange lamb over vegetables. Season with salt and pepper. Roast for a further 20 to 25 minutes, brushing with remaining mint jelly mixture halfway through cooking, for medium or until cooked to your liking. Serve.

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