Lamb Chops with Tomatoes and Gratin

Ingredients

• 12 small lamb chops
• 2 tbsp oil
• salt (pepper)
• 6 shallots
• 1 sprig fresh rosemary
• 8 firm tomatoes
• 100 g cooked long-grain rice
• 1 bunch mixed herbs (chives, parsley, sage, oregano)
• 0.5 bunch spring onions
• 2 tbsp olive oil
• 1 Garlic clove
• 100 g Ricotta
• 50 g grated cheese
• 4 Tbsp breadcrumbs
• salt (pepper)

Instructions

1. 1.

   Wash the flesh tomatoes, cut off the tops and scoop out the insides with a tablespoon. Set aside the scooped pulp.

2. 2.

   Finely chop the herbs, set 2 tbsp aside. Press the garlic through a press. Heat olive oil in a pan. Add garlic and sauté until translucent. Add herbs and stir well. Add cooked rice and tomato pulp to the pan, stir and cook for about 2 minutes. Remove from heat and cool slightly. Season with salt and pepper. Preheat oven to 200°C.

3. 3.

   Oil a baking dish. Mix the rice mixture with ricotta and fill the tomatoes. Arrange the filled tomatoes side by side in the baking dish. Combine breadcrumbs with reserved herbs and grated cheese, then sprinkle over the stuffed tomatoes. Bake for about 20 minutes until golden.

4. 4.

   Wash lamb chops, pat dry and season both sides with salt and pepper. Strip rosemary leaves from the sprigs and finely chop them. Heat oil in a heavy pan and sear the lamb chops for 5 minutes on each side, remove and keep warm.

5. 5.

   Side dish: Potato gratin: Boil 750 g potato slices in lightly salted water for 5 minutes, drain. Butter a fireproof dish, layer potato slices, sprinkling salt and pepper between layers. Mix 2-3 tbsp grated cheese with 1/8 l sweet cream and milk, pour over the potatoes. Bake at 200°C for 40 minutes.

6. 6.

   Cheese plate: e.g., Roquefort, goat cheese, French raw-milk cheese.