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Prep time: 15 mins
Cook time: 25 mins
For the lamb
4 lamb chops
few sprigs thyme
1-2 tablespoons olive oil
3 smoked garlic, skin on and crushed
4 tomatoes
For the vegetables
2 tablespoons olive oil
1 aubergine (eggplant)
1 courgette, sliced
2 cloves smoked garlic, skin on and crushed
1 teaspoon 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
For the lamb: season the lamb chops with salt and pepper and sprinkle with thyme leaves.
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.
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.
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.
Add the lamb chops to the pan with the vegetables to warm through. Serve topped with the sauce vierge and roasted tomatoes and you're ready to eat.
Cook time: 25 mins
For the lamb
4 lamb chops
few sprigs thyme
1-2 tablespoons olive oil
3 smoked garlic, skin on and crushed
4 tomatoes
For the vegetables
2 tablespoons olive oil
1 aubergine (eggplant)
1 courgette, sliced
2 cloves smoked garlic, skin on and crushed
1 teaspoon 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
For the lamb: season the lamb chops with salt and pepper and sprinkle with thyme leaves.
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.
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.
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.
Add the lamb chops to the pan with the vegetables to warm through. Serve topped with the sauce vierge and roasted tomatoes and you're ready to eat.
