250g punnet cherry tomatoes, halved
2 zucchini, halved lengthways, cut into 3cm lengths
2 baby eggplant, halved lengthways
2 tablespoons olive oil
2 teaspoons rosemary, chopped
8 lamb loin chops
100g baby spinach leaves
Preheat oven to 220°C. Line a roasting pan with baking paper.
Combine vegetables, 1 1/2 tablespoons of oil, rosemary, and salt and pepper. Toss to combine. Place into a large roasting pan. Roast for 15 to 20 minutes, or until vegetables are golden and tender.
Heat remaining 2 teaspoons of oil in a frying pan over medium-high heat. Cook lamb for 3 minutes each side for medium.
Serve lamb with vegetables and spinach.