Lamb with smoked garlic and provencal vegetables
Prep:
15 mins
Cook:
25 mins
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 quarters
1 lemon, juice only
Small bunch basil, chopped
Olive oil
Cooking the lamb: Sprinkle the lamb chops with salt, pepper and thyme leaves.
Pour the oil into a non-stick frying pan set over medium-high heat. Add the lamb, smoked garlic and tomatoes and cook for about 2 or 3 minutes on each side. Leave aside.
Cooking the vegetables: Pour the olive oil into another pan and heat. Add the aubergine, courgette and smoked garlic cloves then sauté for about 3 or 4 minutes. Mix in the thyme, salt and pepper and cook for another 4 to 5 minutes, until tender.
Making the sauce vierge: Tip the chopped tomatoes, lemon juice, basil and a good splash of olive oil into a pan. Sprinkle with salt and pepper then warm for about 3 or 4 minutes.
Place the lamb chops into the pan and warm through.
Transfer the lamb onto a serving dish, spoon over the sauce and top with the roasted tomatoes.
Serves
4
Preparation Time
15 minutes
Cooking Time
25 minutes
Main ingredients
Vegetables, Lamb
Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Quick Meals
Special Info
Pregnant Mums
Level of Difficulty
Easy
