Mediterranean Lamb Chops - 3 versions

I saw a recipe for a one-dish Mediterranean lamb chop dinner. It had ingredients we couldn't eat or didn't like, so I used the concept and created my own versions - one low salicylate, one low amine/glutamate, and one for everyone else. It was really good!

Ingredients: (for six people, I've divided it into 3 versions - the ingredients marked * are only used in alternate dishes )
6 TBSP oil
Dried chives
3 TBSP lemon or lime* juice
6 small garlic cloves, minced
18 small lamb loin chops
1200g pumpkin and/or kumara, cut into chunks
3 onions, chopped
1 leek*, chopped
Sea salt to taste
¾ cup crumbled feta
Cream cheese*
3 cups rocket or spinach leaves
1 zucchini*
4 brussel sprouts*

For general consumption by 4 people:
• Preheat oven to 200C
• Combine 2 TBSP olive oil, 2 tsp chives or oregano, 2 TBSP lemon juice and 4 cloves garlic in a large bowl. Add 12 lamb chops, turning to coat. Cover and refrigerate for 25 mins.
• Meanwhile, toss 800g pumpkin or kumara, and 2 onions cut into wedges in 2 TBSP olive oil. Season generously with salt. Place in a large baking dish and cook in oven for 25 minutes.
• Add chops and marinade to baking dish with vegetables, and cook for a further 20 mins, turning chops halfway through cooking.
• Remove from oven and immediately top with feta and rocket or spinach leaves.

Low Amine dish for 1:
• Combine 1 ½ tsp sunflower oil, ½ tsp chives, 1 ½ tsp lime juice and 1 garlic clove in bowl. Add 3 lamb chops, and turn to coat. Cover and refrigerate for 25 mins.
• Meanwhile, toss 200g kumara, sliced and some chopped leek in 1 ½ tsp sunflower oil. Season with salt, then place in a baking dish and cook for 25 mins.
• Add lamb chops and marinade plus 1 sliced zucchini to dish with vegetables and cook for a further 20 mins, turning chops halfway.
• Remove from oven and top with some small blobs of cream cheese.

Low Salicylate dish for 1:
• Combine 1 ½ tsp sunflower oil, 1 ½ tsp lemon juice, ½ tsp basil and 2 cloves garlic in a bowl. Add 3 lamb chops and turn to coat. Cover and refrigerate for 25 mins.
• Meanwhile, toss 200g pumpkin, 4 brussel sprouts and ½ chopped onion in another 1 ½ tsp sunflower oil. Season with salt, then bake for 25 mins.
• Add chops and marinate and bake another 20 mins, turning chops halfway
• Remove from oven and top with crumbled feta.