Lamb Chops on Ratatouille
Ingredients
- Ingredients
- 1 Eggplant
- salt
- 1 onion
- 3 garlic cloves
- 2 red Bell pepper
- 2 yellow Bell pepper
- 2 Zucchini
- 4 Tomatoes
- 6 Tbsps olive oil
- 2 thyme
- 1 bay leaf
- freshly ground peppers
- 12 Lamb cutlets (Each about 60 grams)
- 1 sprig rosemary
- thyme (for garnish)
Preparation steps
Rinse the eggplant, cut into 1 cm (approximately 3/8-inch) cubes and sprinkle them with a little salt. Peel, halve and cut into strips the onion. Peel the garlic and slice 2 cloves. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut the flesh into strips. Rinse, trim and slice the zucchini.
Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and dice. Heat 2 tablespoons of oil in a Dutch oven. Pat the eggplant cubes dry and saute until golden brown. Drain on paper towels. Add 1 tablespoon oil to the pan and sauté the onions and the sliced garlic until translucent. Add the peppers and zucchini and saute 3 minutes. Add the eggplant cubes, the chopped tomatoes, the thyme and the bay leaf to the pan, cover and simmer over medium heat until the vegetables are tender, about 10 minutes. Season with salt and pepper.
In a large skillet heat 3 tablespoons oil, crush the remaining garlic clove and add to the pan along with the rosemary. Add the lamb chops and saute over medium heat, 2-3 minutes per side and season with salt and pepper. Spoon the ratatouille onto plates, top with the lamb chops and garnishwith thyme sprigs.
