Lamb with Peppers and Potatoes
- For the lamb
- 800 grams Rack of lamb (boneless)
- rosemary (2 teaspoons, chopped)
- thyme (2 teaspoons, chopped)
- 4 tablespoons olive oil
- freshly ground peppers
- For the peppers
- 1 onion
- 2 tablespoons olive oil
- Bell pepper (1 yellow, 1 red)
- 1 zucchini
- 1 Eggplant
- 1 can tomatoes
For the potatoes, rinse potatoes, peel and cut slits in tops to make fan-shaped potatoes. Do not cut through. Place in a greased baking dish. Melt butter and oil and brush on top of potatoes. Season with salt and pepper and bake in a preheated oven at 175°C (approximately 350°F) for about 45 minutes.
For the peppers, rinse bell peppers, cut in half, remove seeds and ribs and cut into large pieces. Rinse eggplant and zucchini and dice.
Peel onion, finely chop and saute in hot olive oil. Add bell pepper, eggplant and zucchini. Cook briefly and pour in canned tomatoes, including juice and cover. Simmer for 15 minutes. Season with salt and pepper.
For the lamb, rinse lamb, pat dry and lightly season with salt and pepper. Mix herbs with 2 tablespoons of oil and coat meat with mixture. Heat remaining oil in an ovenproof pan and sear meat on all sides. Roast in oven for 10-12 minutes with potatoes. Remove, wrap in aluminum foil and keep warm.
Remove lamb from foil, slice and plate with bell pepper mixture and potatoes. Serve sprinkled with thyme and rosemary.