Lamb Chops with Diced Potatoes and Vegetables

Rinse plums, remove pits and cut into small cubes. Peel 1/2 onion and ginger, cut into small cubes and cook in 1 tablespoon melted butter. Add plums, stir in spices and sugar, deglaze with wine and let simmer over medium heat about 15 minutes until thickened. Preheat oven to 130°C (approximately 265°F). Rinse the potatoes and cook for 20-25 minutes in salted water.

Season meat with salt and pepper and brown in 2 tablespoons oil. Roast in preheated oven 20-25 minutes until pink inside. Deglaze drippings with stock and let reduce to half. Rinse tomatoes, remove seeds and chop small. Cut zucchini and eggplant into small cubes. Cube remaining 1/2 onion and sweat in 1 tablespoon oil until translucent. Add eggplant and zucchini cubes and squeezed garlic and sauté briefly. Add the herbs and tomatoes, season with salt and pepper and cook for 2-3 minutes. Peel potatoes, cut into 1 cm (approximately 1/2 inch) cubes and cook golden brown in butter, season with salt. Distribute the plum mixture on the meat, turn the oven up to 220°C (approximately 425°F) and let the meat cook 3-4 minutes.