Provençal French Lamb with smoked garlic & vegetables

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.