Roasted Lamb on Mediterranean Vegetables

Ingredients

• 2 small eggplants
• 2 Zucchini
• Salt
• 2 onions
• 4 Garlic cloves
• red and yellow bell peppers (2 each)
• 6 tbsp Olive oil
• ground pepper
• 200 g chunked canned tomatoes
• thyme
• rosemary
• 560 g lamb cutlets (from the leg, 8 cutlets)

Instructions

1. 1.

   Wash, trim, and cut eggplants and zucchini into about 2 cm pieces. Place eggplants in a sieve and sprinkle with salt. Peel onions, halve lengthwise, and slice into thin slivers. Peel garlic and slice into rounds. Wash bell peppers, trim, halve, deseed, remove white membrane, and cut into bite-sized pieces.

2. 2.

   Pat eggplants dry with paper towels. Heat 2 tbsp oil in a large pan over high heat and sauté eggplants for 4-5 minutes while turning. Transfer to a fireproof dish. Heat another tablespoon of oil in the pan and cook zucchini for 3-4 minutes, seasoning with salt and pepper; add to the dish. Heat one more tablespoon of oil and sauté onions and garlic for 2 minutes, then add bell pepper pieces and cook for 3-4 minutes. Stir in tomatoes, season with salt and pepper, combine everything in the dish. Wash herbs, shake dry, and mix in. Roast in a preheated oven at 180°C (mid rack) for about 25 minutes. Meanwhile, season lamb cutlets with salt and pepper. Heat remaining oil in the pan and sear each side of the cutlets for 1 minute. Arrange on top of the vegetables and serve.