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🍽️ Lamb chops with herb crust and summer vegetables

310 kcal · 30 min · 4 servings

Ingredients

• 2 lamb loins (approx. 350 g each, ready for cooking)
• 1 bunch thyme
• 1 bunch parsley
• 1 tsp lemon zest
• 3 rosemary sprigs
• 1 tsp fennel seeds
• olive oil
• 2 zucchini
• 1 eggplant
• 2 red bell peppers
• 1 tbsp tomato paste
• 1 garlic clove
• 150 ml vegetable broth
• sea salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 140 degrees Celsius using the top and bottom heat setting.
2. 2. Rinse the lamb under cold running water. Then pat it completely dry with kitchen paper.
3. 3. Season the meat generously with salt and black pepper.
4. 4. Heat oil in a frying pan. Sear the lamb chops on all sides until they form a brown crust.
5. 5. Pluck the leaves from the thyme and the needles from the rosemary sprigs.
6. 6. Roughly chop the thyme leaves, rosemary needles, and parsley together.
7. 7. Finely grate the lemon zest and add it to the herb mixture.
8. 8. Add ground fennel seeds to the mixture.
9. 9. Mix everything with olive oil until a firm, paste-like coating forms.
10. 10. Spread the herb mixture evenly over the lamb chops.
11. 11. Press the coating firmly onto the meat so it sticks well.
12. 12. Place the chops in a baking dish or on a rack.
13. 13. Put the dish in the preheated oven. Braise the meat for about 25 minutes.
14. 14. Wash the zucchini, eggplant, and bell peppers thoroughly.
15. 15. Remove the hard stems and the inside of the zucchini and eggplant.
16. 16. Cut the zucchini and eggplant into cubes of about one centimeter.
17. 17. Halve the bell peppers lengthwise.
18. 18. Remove the seeds and white pith from the bell peppers.
19. 19. Cut the deseeded bell peppers into cubes as well.
20. 20. Peel the garlic cloves.
21. 21. Finely chop the garlic.
22. 22. Heat three tablespoons of oil in a large pan.
23. 23. Sauté the garlic in the hot oil for a short time.
24. 24. Add the cut vegetables to the pan.
25. 25. Fry the vegetables briefly.
26. 26. Stir tomato paste into the vegetables.
27. 27. Deglaze the mixture with some meat broth.
28. 28. Let the vegetables simmer for three to four minutes.
29. 29. Finally season the vegetables with salt and pepper.
30. 30. Take the lamb chops out of the oven.
31. 31. Let the meat rest for a short time.
32. 32. Cut the lamb into individual chops.
33. 33. Plate the chops.
34. 34. Add the summer vegetables.
35. 35. Serve the dish immediately.

Nutrition per serving

• kcal: 310
• Protein: 36 g · Fett/Fat: 14 g · Carbs: 9 g