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🍽️ Herb-crusted lamb chops with summer vegetables

491 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 2 zucchini
• 2 red bell peppers
• 1 onion
• olive oil
• sugar
• salt
• pepper (from the mill)
• 640 g lamb chops (8 lamb chops)
• 2 garlic cloves
• 2 tsp thyme
• 2 tsp finely chopped sage leaf
• 1 tsp finely chopped rosemary needle
• rosemary sprig
• thyme sprig

Instructions

1. 1. Wash the eggplant thoroughly.
2. 2. Cut the eggplant into small cubes.
3. 3. Dissolve three tablespoons of salt in one liter of cold water.
4. 4. Pour the salted water over the eggplant cubes.
5. 5. Turn the cubes occasionally to ensure even soaking.
6. 6. Let the eggplants sit in the liquid for five to ten minutes.
7. 7. Lift the eggplant cubes out of the water.
8. 8. Squeeze the cubes gently with your hands, similar to wringing out a sponge.
9. 9. Place the eggplants in a kitchen towel.
10. 10. Pat the eggplants dry.
11. 11. Wash the bell peppers.
12. 12. Halve the bell peppers.
13. 13. Remove the seeds from the bell peppers.
14. 14. Cut the bell peppers into cubes.
15. 15. Wash the zucchini.
16. 16. Slice the zucchini into rounds.
17. 17. Peel the onion.
18. 18. Cut the onion into wedges.
19. 19. Heat three tablespoons of olive oil in a deep pan.
20. 20. Sauté the eggplant cubes in the oil until browned on all sides.
21. 21. Add the onion wedges.
22. 22. Sauté the onion while stirring.
23. 23. Add the pepper cubes and zucchini slices.
24. 24. Fry the vegetables together for about five minutes.
25. 25. Add a little water if the vegetables start to dry out.
26. 26. Season the vegetables with salt, sugar, and pepper.
27. 27. Peel the garlic.
28. 28. Place the garlic in a mortar.
29. 29. Sprinkle two teaspoons of salt over the garlic.
30. 30. Mash the garlic into a paste.
31. 31. Add the herbs to the garlic paste.
32. 32. Pour four tablespoons of olive oil over the mixture.
33. 33. Stir the ingredients well.
34. 34. Let the garlic-herb mixture rest for a short time.
35. 35. Heat a heavy pan or a grill pan.
36. 36. Wash the lamb chops.
37. 37. Pat the lamb chops dry.
38. 38. Season the lamb chops with salt and pepper.
39. 39. Drizzle the lamb chops with olive oil.
40. 40. Place the lamb chops in the hot pan.
41. 41. Fry or grill the lamb chops for one to two minutes on each side.
42. 42. Brush the cooked lamb chops on both sides with the garlic-herb oil mixture.
43. 43. Plate the lamb chops with the vegetables.
44. 44. Garnish the dish with fresh herbs.
45. 45. Serve the dish immediately.
46. 46. Serve toasted white bread on the side if desired.

Nutrition per serving

• kcal: 491
• Protein: 35 g · Fett/Fat: 34 g · Carbs: 12 g