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Ingredients
Lamb Chops with Summer Vegetables
- Ingredients
- 1 large Eggplant
- salt
- 2 Red Bell pepper
- 2 small Zucchini
- 1 large white onion
- 8 Tbsps olive oil
- 1 tsp sugar
- freshly ground peppers
- 12 Lamb cutlets (each around 60 grams) (approximately 2 ounces)
- 2 garlic cloves
- 2 tsps thyme
- 2 tsps finely chopped Sage
- 1 tsp finely chopped rosemary
Rinse the eggplant and dice. Mix 3 tablespoons salt into 1 liter (approximately 4 cups) cold water and pour over the eggplant. Let soak for 5-10 minutes then remove the eggplant, squeeze out excess water and pat dry. Rinse the peppers, cut in half, remove the seeds and dice. Rinse the zucchini and slice. Peel the onion and cut into strips.
Heat 4 tablespoons olive oil in a large pan and sauté the eggplant until tender. Add the onion and sauté briefly. Add the peppers and zucchini add cook briefly. Pour in 100 ml (approximately 1/2 cup) water, cover and cook over low heat for about 15 minutes. Add the sugar and season with salt and pepper. Peel the garlic then smash with 1 teaspoon salt using a mortar and pestle. Add to a small saucepan with 4 tablespoons olive oil and the herbs and gently warm. Set aside.
Heat a heavy skillet or grill pan over high heat. Sear the lamb chops on each side for 2-3 minutes. Brush with the garlic and herb oil and season with salt and pepper. Arrange on serving plates with the vegetables. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 1,227 cal. | (58 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 92 g | (79 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.8 g | (16 %) |