Lamb with Bell Pepper Vegetables

Ingredients

• 800 g boneless lamb loin
• 2 tsp chopped rosemary
• 2 tsp chopped thyme
• 4 tbsp olive oil
• Salt
• ground black pepper
• 1 onion
• 2 tbsp olive oil
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Zucchini
• 1 eggplant
• 1 can diced tomatoes
• 500 g waxy potatoes
• 2 tbsp butter
• 2 tbsp oil
• thyme for garnish
• rosemary for garnish

Instructions

1. 1.

   Wash, peel and cut the potatoes into fan-shaped slices without cutting through. Place in a greased baking dish. Melt butter and oil together, coat the potatoes thickly with it, season with salt and pepper, and bake in an oven at 175°C (350°F) on both sides for about 45 minutes.

2. 2.

   For the vegetables, halve the bell peppers, remove seeds, wash, and cut into large pieces. Wash and dice the eggplant and zucchini.

3. 3.

   Peel and finely chop the onion; sauté it in hot olive oil, add the vegetables, briefly cook, then add tomatoes with juice and cover to simmer for 15 minutes, seasoning with salt and pepper.

4. 4.

   Wash, pat dry, lightly salt, and season lamb loin with ground pepper. Mix herbs with 2 tbsp oil and brush onto the meat. Heat oil in an oven-safe pan and sear the meat all around, then transfer it with the potatoes to the oven and cook for another 10-12 minutes. Remove, wrap in foil, and keep warm.

5. 5.

   To serve, unwrap the lamb from the foil, slice into rounds, arrange on a plate with vegetables and potatoes, and sprinkle with thyme leaves and rosemary needles.