Abefe's Kitchen

Ingredients 2 tbsp chopped fresh mint 1 tsp finely chopped fresh rosemary 3 garlic cloves 2 tbsp olive oil 4 lean lamb chops or cutlets 1 aubergine, sliced 4 courgettes, sliced 2 red peppers, cut into large chunks 2 yellow peppers, cut into large chunks 85g/3oz feta cheese, crumbled 250g/9oz cherry tomatoes Cooking Instructions -  Preheat your oven to 180C - With a blender, blend together the ginger, rosemary and garlic, mix with one tbsp of olive oil. Coat lamb chops with the mixture  - Place the carrot, potatoes on a parchment/foil paper. Cover with some olive oil and arrange the lamb chops over. Put into the oven to bake for 25 minutes. - Take out tray from oven and add the cherry tomatoes, broccolis and cauliflowers. Place back in the oven to bake for another 10 minutes, until the lamb chops are thoroughly cooked.

I ngredients Olive oil Lemon juice Spices – garlic powder, chilli powder, thyme, curry, paprika, parsley, bouillon cubes, salt Chicken thighs Potatoes, Irish and Sweet Leeks or Onion, round/thinly sliced   Cooking Instructions Preheat the oven to 215 degrees C. Line the baking pan with foil or parchment paper. Add the olive oil, lemon juice, spices and combine. Add your chicken thighs, potatoes, and leeks to a bowl. Pour the spice mix over, add salt to taste, and carefully flip to combine. Use your hands to ensure the thighs and potatoes are all coated with mixture. Turn the mix into the baking pan Put an aluminium foil over the pan and bake for 40 minutes. Uncover, flip the potatoes over and spread some juice from the pan over the chicken and potatoes. Leave to bake for another 25 minutes, until chicken and potatoes are well cooked. Leave to cool for 5 minutes, then serve.