To make the marinade place the thyme, oil, vinegar and seasoning in a non-metallic ovenproof dish. Add the chops and turn to coat. Cover and place in the fridge for 1 hour.
Place the tomatoes in a bowl and cover with boiling water. Leave for 30 seconds then peel (if necessary), de-seed and chop.
Heat the oven to 220C/Gas Mk 7. Mix together the tomatoes, green pepper, onion and garlic then season well. Spoon the mixture over the chops. Bake for 25 minutes for medium cooked chops or 30 minutes for chops that are well done. Cover with foil and set aside for 5 minutes to rest.
Garnish with parsley.
See more Lamb recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.