I like lamb — it’s a nice change from beef when you want some meat, and it’s got a slightly more interesting flavor. Plus, it goes along really well with lots of things I love, like garlic and herbs, which all feature in this recipe from Jamie Oliver for Tray-baked Lamb with Eggplant, Tomatoes, Olives, Garlic and Mint Oil that comes from his Happy Days with the Naked Chef
I got the idea to make it after noticing some lamb on sale for 50% off at the store when I was doing the shopping. I don’t think lamb is all that popular for home cooking, really, and this stuff’s sell-by date was getting close. So perhaps if you want to try and grab some lamb on the cheap, go to the store and check out when the lamb they have has to be sold, then return closer to, or on, that date to try and get the markdown. It’s still not the cheapest ingredient you’ll buy, but eating lamb chops with sides for less than $5 per person isn’t too shabby. You could try this with other cuts of lamb if you want to cut your costs even more, though I’ve not tried that myself. Just be mindful of the cooking time, since overcooked lamb isn’t too great. Anyhow, with the lamb on sale, this made 3 servings at $4.44 per serving.
This recipe is pretty straightforward and simple, using the strong flavors of the herbs and garlic, and not really requiring anything too fancy. Take out your lamb chops, season with salt and pepper, then put them in a hot pan to brown. Meanwhile, slice your eggplant into about inch-thick slices, then cut your tomatoes in half. The original recipe says to fry the eggplant slices in some olive oil, but I think you can leave this out.
Put the eggplant in your baking dish, then put the tomatoes alongside them, and then your chops. Chuck in the garlic — unpeeled — and tear up some fresh basil (or you could use some dried oregano, I think fresh rosemary would be nice too) over the vegetables. Pop it in the oven at 400 for roughly 30 minutes. You’ve really got to keep an eye on it so the lamb doesn’t get overcooked, especially if you left the chops on to brown too long. And if you’re using chops that are already cut, like the ones we had, as opposed to full racks, like in the original recipe, your cooking time will be shorter. Also, as I’m writing this, I realize the recipe calls for a handful of olives to be put in about 5 minutes from time. I never noticed that before… and have never done it. Perhaps I’ll try it next time, but I don’t feel like I’m missing out on much.
While that’s in the oven, make your mint sauce, which really brings everything together in this dish. The recipe says to use a blender, but I don’t find this to work too well. You could try a mini-food processor, if you have one, or just finely chop your mint by hand, then add your vinegar and oil in a bowl. Personally, I think 6 tablespoons of olive oil in the sauce is way too much, but do whatever suits you. The sauce should really be about the mint, so you don’t want to add too much liquid to thin it out.
When the lamb’s done and the veggies are nice and soft, take everything out. I like to squeeze the garlic out of its paper (it should have gone all soft and sweet by now) onto the vegetables. Then plate it up and have lots of the mint sauce on hand! I find this meal really satisfying, a great blend of meat and vegetables. It’s also great for guests, I think, since it’s one of those ones that seems like it took a lot more effort than it really did 
