Mediterranean Vegetables with Lamb Chops

Ingredients

• 2 Garlic cloves
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp Dried oregano
• Salt
• black pepper (freshly ground)
• 8 lamb chops
• 400 g Tomatoes
• 1 eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Zucchini
• 1 onion
• 3 Garlic cloves
• 2 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 1 tsp dried thyme
• Basil
• 20 black olives

Instructions

1. 1.

   Peel and finely chop the garlic, then mix with olive oil, herbs, salt, and pepper. Brush the lamb chops with this mixture and let them marinate covered for 1 hour.

2. 2.

   Briefly blanch the tomatoes, cool them, peel, quarter, seed, and dice into small cubes.

3. 3.

   Wash, trim, and deseed the remaining vegetables; cut everything into roughly 1 cm cubes. Peel the onion and garlic; dice the onion finely.

4. 4.

   Heat oil in a large pan. Add the vegetables (except the tomatoes) and onion, then simmer over low heat while stirring occasionally for 30 minutes. Squeeze in the garlic, add the tomatoes, warm through, and season with salt, pepper, and thyme.

5. 5.

   Pan‑sear each lamb chop for about 3 minutes per side.

6. 6.

   Serve the lamb chops atop the ratatouille, garnished with basil leaves and olives.