* 2-3 lamb chops per person
* Marinade for 4-6: 3 TBSP olive oil, 3 tsp dried chives or oregano, 3 TBSP lemon juice, 4-6 cloves garlic (crushed and chopped)
* 200g pumpkin or kumara per person, peeled and cut into chunks
* Onions, peeled and cut into wedges (1 per two people)
* Sea salt to taste
* Extra olive oil
* 1/2 cup rocket or baby spinach leaves per person (optional)
* Crumbled feta cheese (optional)
1) Preheat oven to 200C
2) Mix up marinade in a bowl, dip each chop into it and turn to coat. Place chops into a container, pour on any left over marinade, and refrigerate for 30 mins.
3) Place chunks of pumpkin and/or kumara in a single layer in a roasting dish, and spread onion wedges among them. Drizzle with a little olive oil and toss to coat. Sprinkle generously with salt. Roast in oven for 25 mins.
4) Pull out roasting dish. Lay lamb chops in a single layer over the top of the vegetables. Return to oven, and bake for 20 mins, turning chops over after 10 mins.
5) Remove from oven, sprinkle rocket or spinach leaves over the surface, and sprinkle with crumbled feta, if using. Allow to rest for 5 mins - leaves will wilt.
* Vary the vegetables - I sometimes substitute beetroot or potatoes for some of the pumpkin/kumara, and sometimes I add other veges such as carrots or zucchini. I love to toss in some whole peeled garlic cloves too. Use whatever is in season.
* Ditch the wilted greens - if you like, serve with a side salad or other cooked greens instead.
* Substitute fresh herbs for dried in the marinade - rule of thumb is 1 TBSP fresh herbs for every 1 tsp dried.