Lamb with Provençal Vegetables

Pan fry lamb chops with roasted tomatoes and Provençal vegetables for true French style
By James Martin
Lamb with Provençal Vegetables
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: medium


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


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.

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