Lamb chops with vegetable ragout

Ingredients

• 4 lamb chops (about 60 g each)
• 2 Spring Onions
• 2 Garlic cloves
• 2 red chili peppers
• 4 tbsp olive oil
• 3 tbsp Lemon juice
• 2 tsp grated lemon zest
• 1 bay leaf
• 1 tbsp rosemary
• 1 tbsp thyme
• Salt
• Pepper (freshly ground)
• 200 g bell peppers (red and green)
• 150 g mini eggplants
• 80 g onions
• 2 Garlic cloves
• 100 g green beans
• 2 chili peppers
• 200 g yellow eggplant tomatoes
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 100 ml vegetable stock
• 100 ml passata
• 1 tbsp chopped herbs (parsley, thyme, rosemary)

Instructions

1. 1.

   For the marination: trim and wash the spring onions, cut into 10 cm pieces. Peel and finely chop the garlic. Wash the chili peppers. In a suitably large bowl whisk together olive oil, lemon juice, grated lemon zest, herbs and spices. Add the lamb chops, spring onions, garlic and chilies, cover and marinate in the refrigerator for 3‑4 hours.

2. 2.

   For the ratatouille: quarter the bell peppers, remove seeds and membranes, cut flesh into 2×2 cm pieces. Remove flower and stem ends from eggplants and slice diagonally 1–2 times. Peel, halve and slice onions into strips. Peel garlic and thinly slice.

3. 3.

   Trim green beans, blanch in salted water, shock in cold water and drain well. Wash chilies, cut into fine rings removing seeds. Blanch tomatoes, peel, remove stem and seeds, cut flesh into 2×2 cm pieces. Heat oil in a pan, sauté onions and garlic. Add all vegetables and chilies, season with salt and pepper, deglaze with vegetable stock. Stir in passata and herbs. Reduce heat and cook for about 6‑8 minutes.

4. 4.

   Heat a pan, briefly sear the marinated lamb chops on each side. Add the marinated vegetables and fry together briefly. Serve the lamb with the ratatouille.