Herb Lamb Chops & Ratatouille

• Lamb chop(8)
• Aubergine(1)
• Courgette(2)
• Bell pepper(2)
• Onion(1)
• Garlic(4 cloves)
• Tomato(4)
• Tomato paste(1 tbsp)
• Olive oil(4 tbsp)
• Flat Leaf Parsley(2 tbsp)
• Rosemary(2 tsp)
• Thyme(2 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Balsamic Glaze(1 tbsp)
• Fresh basil(2 tbsp)optional
• Lemon(1)

Method

1. 1

   Dice the {Eggplant}, {Zucchini}, {Bell pepper}, and {Onion}. Finely chop the {Garlic}, {Fresh parsley}, and, if using, the {Fresh basil}. Cut the {Tomato} into small chunks. Pat the {Lamb chop} dry.

   ~15 min

2. 2

   Season the {Lamb chop} all over with {Salt}, {Black pepper}, {Rosemary}, and {Thyme}.

   ~2 min

3. 3

   Heat half the {Olive oil} in a large skillet over medium heat. Add the {Onion}, {Bell pepper}, and {Eggplant} with half the {Garlic}. Cook until softened and lightly golden, about 8 minutes.

   ~8 min

4. 4

   Stir in the {Zucchini}, {Tomato}, {Tomato paste}, remaining {Garlic}, and {Balsamic vinegar}. Cook until the tomatoes break down and the vegetables turn silky, 10 minutes. Stir through half the {Fresh parsley}.

   ~10 min

5. 5

   Meanwhile, heat the remaining {Olive oil} in a second skillet over medium-high heat. Sear the {Lamb chop} for 3–4 minutes per side for pink in the center, or longer to your liking. Rest for 5 minutes with a squeeze of half the {Lemon} over the top.

   ~13 min

6. 6

   Spoon the ratatouille onto plates and top with the rested {Lamb chop}. Finish with the remaining {Fresh parsley}, the {Fresh basil} if using, and serve with the remaining {Lemon} cut into wedges.

   ~3 min