Baked Lamb With Tomatoes And Aubergines

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
1472
FAT
213%
CHOL
79%
SOD
14%

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Ingredients for 4 servings

4 sprigs bushy rosemary

4 plum tomatoes , halved

5 tablespoons olive oil

8 new potatoes , halved

salt and pepper

4 thick neck lamb chops (at least 220g each)

1 large aubergine , roughly chopped

6 cloves garlic , left whole

2 medium onions , peeled and thickly sliced

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