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🍽️ Lamb chops with vegetable ragout

468 kcal · 30 min · 4 servings

Ingredients

• 4 Lamb chops (approx. 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 (from the mill)
• bell peppers (200 g red and green)
• 150 g mini eggplants
• 80 g onions
• 2 garlic cloves
• 100 g green beans
• 2 chili peppers
• 200 g yellow egg tomatoes
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 100 ml vegetable stock
• 100 ml strained tomatoes
• 1 tbsp chopped herbs (parsley, thyme, rosemary)

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Trim the ends of the spring onions.
3. 3. Cut the spring onions into pieces about 10 centimeters long.
4. 4. Peel the garlic clove.
5. 5. Finely chop the garlic.
6. 6. Wash the chili peppers.
7. 7. Put the oil, lemon juice, lemon zest, herbs, and spices into a large bowl.
8. 8. Mix the ingredients in the bowl well.
9. 9. Place the lamb chops in the marinade.
10. 10. Add the spring onions, garlic, and chili peppers to the marinade.
11. 11. Cover the bowl.
12. 12. Place the bowl in the refrigerator for 3 to 4 hours to let the meat marinate.
13. 13. Quarter the bell peppers.
14. 14. Remove the seeds and white membranes from the bell peppers.
15. 15. Cut the flesh of the bell pepper into cubes of about 2 by 2 centimeters.
16. 16. Remove the blossom end and stem from the eggplants.
17. 17. Cut the eggplants once or twice diagonally.
18. 18. Peel the onion.
19. 19. Halve the onion.
20. 20. Cut the onion into strips.
21. 21. Peel the garlic.
22. 22. Slice the garlic thinly.
23. 23. Wash the green beans.
24. 24. Trim the ends of the green beans.
25. 25. Briefly boil the green beans in salted water (this is called blanching, i.e., cooking briefly in boiling water).
26. 26. Shock the green beans immediately in cold water.
27. 27. Let the green beans drain well.
28. 28. Wash the chili peppers again.
29. 29. Cut the chili peppers into thin rings.
30. 30. Remove the seeds from the chili rings.
31. 31. Briefly blanch the tomatoes.
32. 32. Peel the tomatoes.
33. 33. Remove the stem end and seeds from the tomatoes.
34. 34. Cut the flesh of the tomatoes into pieces measuring 2 by 2 centimeters.
35. 35. Heat the oil in a pan.
36. 36. Sauté the onion and garlic briefly in the pan.
37. 37. Sauté all the prepared vegetables and the chili peppers in the pan.
38. 38. Season the vegetables with salt and pepper.
39. 39. Deglaze the vegetables with the vegetable stock.
40. 40. Stir the puréed tomatoes into the vegetables.
41. 41. Add the herbs.
42. 42. Reduce the heat.
43. 43. Continue cooking the vegetables until they are done.
44. 44. Heat a separate pan.
45. 45. Sear the marinated lamb chops briefly on each side.
46. 46. Add the vegetables from the marinade to the chops in the pan.
47. 47. Cook the vegetables briefly together with the chops.
48. 48. Serve the meat together with the vegetable ragout.

Nutrition per serving

• kcal: 468
• Protein: 32 g · Fett/Fat: 34 g · Carbs: 21 g