Gratinated Lamb with Zucchini Vegetables

Ingredients

• 2 slices of toast bread
• 4 sprigs thyme
• 1 handful parsley
• 60 g soft butter
• 1 egg yolk
• 1 Garlic clove
• Salt
• Pepper (freshly ground)
• 2 lamb chops about 350 g each (pre‑cooked)
• 2 tbsp plant oil
• 2 Zucchini
• 250 g Cherry Tomatoes
• 1 Shallot
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Drain the white bread and finely crumble it in a food processor. Rinse the thyme and parsley, shake dry, pluck the leaves and blend with butter and egg yolk until creamy. Peel and press the garlic into the mixture. Combine well with the crumbs and season with salt and pepper. Spread the mixture about 1 cm thick onto a small sheet lined with plastic wrap. Cover with plastic wrap and chill for at least 1 hour.

2. 2.

   Preheat the oven to 100 °C (200 °F) on both top and bottom heat. Line a baking tray with parchment paper.

3. 3.

   Rinse the lamb chops and pat dry. Heat oil in a hot pan and brown the lamb all over. Season with salt and pepper and place on the baking tray. Roast in the preheated oven on the middle rack for about 40 minutes until pink inside.

4. 4.

   Wash, trim and slice the zucchini lengthwise into thin rounds. Wash and trim the tomatoes. Peel and finely dice the shallot. In a large hot pan with oil, sauté the vegetables for 4–5 minutes. Season with salt and pepper and drizzle with balsamic vinegar.

5. 5.

   Remove the tray from the oven and turn on the broiler. Cut the herb‑bread mixture to match the size of the meat pieces and place one piece on each lamb chop.

6. 6.

   Return to the oven on the top rack for about 3–4 minutes until golden brown.

7. 7.

   Take out, let rest briefly, slice the lamb and serve with the vegetables on plates.

8. 8.

   Serve with polenta if desired.