Lamb Chops with Vegetable Ragout
Ingredients
- For the lamb chops
- 4 Lamb cutlets (each about 60 grams)
- For the marinade
- 2 scallions
- 2 garlic cloves
- 2 Red chili peppers
- 4 Tbsps olive oil
- 3 Tbsps lemon juice
- 2 tsps grated Lemon peel
- 1 bay leaf
- 1 Tbsp rosemary
- 1 Tbsp thyme
- salt
- freshy ground peppers
- For the ragout
- Bell pepper (200 grams red and green)
- 150 grams Mini Eggplant
- 80 grams onions
- 2 garlic cloves
- 100 grams green Beans
- 2 chili peppers
- 200 grams yellow Plum tomato
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 100 milliliters vegetable stock
- 100 milliliters pureed Tomatoes
- 1 Tbsp chopped Fresh herbs (Parsley, thyme, rosemary)
Preparation steps
For the marinade, rinse scallions and cut into 10 cm (approximately 4 inch) long pieces. Peel garlic and finely chop. Rinse chile peppers. In a large baking dish, mix oil with lemon juice, lemon zest, herbs and spices. Add lamb chops, scallions, garlic and chile peppers. Cover and let marinate for 3-4 hours in refrigerator.
For the ragout, cut bell peppers into quarters, remove seeds and ribs and cut into pieces about 2 x 2 cm (approximately 1 x 1 inch). Remove flower and stalk from eggplant and cut into 1 x 2 cm (approximately 0.5 x 1 inch) pieces diagonally. Peel onion, cut in half and then into strips. Peel garlic and cut into thin slices.
Rinse green beans and blanch in boiling salted water. Rinse with cold water and drain well. Rinse chile peppers, remove seeds and cut into thin rings. Blanch tomatoes, peel, remove stalks and seeds and cut flesh into 2 x 2 c (approximately 1 x 1 inch) pieces. Heat oil in a pan and saute onion and garlic. Add remaining vegetables and season with salt and pepper. Pour in vegetable stock. Add tomato puree and herbs. Reduce heat and simmer for 6-8 minutes.
For the lamb chops, remove from marinade and cook in a frying pan briefly on each side. Add vegetables from marinade and briefly cook. Serve lamb chops with ragout.
