Lamb with Provençal Vegetables
- Rating:
- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: medium
Ingredients
For the lamb
- 4 lamb chops
- few sprigs thyme
- 1-2 tbsp olive oil
- 3 smoked garlic, skin on and crushed
- 4 tomatoes
For the vegetables
- 2 tbsp olive oil
- 1 aubergine
- 1 courgette, sliced
- 2 cloves smoked garlic, skin on and crushed
- 1 tsp thyme, leaves only
For the sauce vierge
- 4 tomatoes, on the vine, cut into quaters
- 1 lemon, juice only
- small bunch basil, chopped
- olive oil
Method
1. For the lamb: season the lamb chops with salt and pepper and sprinkle with thyme leaves.
2. Heat the oil in a non-stick frying pan and cook the lamb, with the whole smoked garlic cloves and tomatoes, for 2-3 minutes on each side. Set aside to rest.
3. For the vegetables: in a separate pan, heat the olive oil and sauté the aubergine, courgette and smoked garlic cloves for 3-4 minutes. Stir in the thyme leaves, season with salt and pepper and continue to cook for a further 4-5 minutes or until the vegetables are softened.
4. For the sauce vierge: put the chopped tomatoes, lemon juice, basil and a generous glug of olive oil in to a pan. Season with salt and pepper. Heat gently for 3-4 minutes, until warmed through.
5. Add the lamb chops to the pan with the vegetables to warm through. Serve topped with the sauce vierge and roasted tomatoes.
Lamb Recipes