Lamb Chops with Summer Vegetables

Ingredients

• 1 large eggplant
• Salt
• 2 red bell peppers
• 2 small zucchini
• 1 large white onion
• 8 tbsp olive oil
• 1 tsp sugar
• Pepper (freshly ground)
• 720 g lamb chops (12 lamb chops)
• 2 Garlic cloves
• 2 tsp thyme
• 2 tsp finely chopped sage leaves
• 1 tsp finely chopped rosemary

Instructions

1. 1.

   Wash the eggplant and cut into small cubes. Add 3 tbsp salt to 1 l cold water and pour over the eggplant cubes, turning occasionally. Let sit for 5-10 minutes, then remove the cubes, squeeze gently with hands like a sponge, place in a kitchen towel and pat dry. Wash the bell peppers, halve, deseed and cut into cubes. Wash the zucchini and slice. Peel the onion and cut into strips.

2. 2.

   Heat 4 tbsp olive oil in a tall pan and brown the eggplant on all sides. Add the onion and sauté while stirring. Add the pepper and zucchini briefly, then pour in 100 ml water, cover and simmer over low heat for about 15 minutes. Season with salt, sugar and pepper. Peel the garlic, sprinkle with 1 tsp salt in a mortar and grind into garlic paste. Add the herbs and pour in 4 tbsp olive oil. Mix well and let rest briefly.

3. 3.

   Heat a heavy or grill pan and cook the chops for about 2-3 minutes on each side until browned or grilled. Brush the finished chops on both sides with the garlic-herb oil, season with pepper, arrange on plates with the vegetables, garnish with herbs and serve immediately.