Croatian-Style Lamb ChopsTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preheat the oven to 150° C (300° F)
Preparation time: 20 minutes
Salting time for the eggplant: 15-20 minutes
Cooking time: About 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:112.6 kcal
Proteins:2.9 g
Fats:5.3 g
Carbohydrate:14.3 g
Fibers:4.3 g
Sugar:1.8 g
Cholesterol:0 mg
Sodium:9.6 mg
Calcium:32.7 mg
Energy:609 kcal
Proteins:15.7 g
Fats:28.9 g
Carbohydrate:77.3 g
Fibers:23.4 g
Sugar:9.5 g
Cholesterol:0 mg
Sodium:51.8 mg
Calcium:177.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
8
lamb chops
4
potatoes
2
small eggplants
salt and pepper
200
g
green beans
1
carrot
5
tomatoes
3
cloves of garlic, minced
1
sprig of oregano
1
sprigs of thyme, chopped
120
ml
olive oil
10
ml
rosemary
METHOD
- Cook the potatoes in their skins. Peel and slice into rounds. Set aside.
- Wash the eggplant; cut into rounds, sprinkle with salt and leave to exude its juice for 15-20 minutes. Pat dry with paper towels.
- Wash the beans and cook in boiling salted water.
- Peel the carrot and cut into sticks.
- Blanch the tomatoes for a few seconds in boiling water; peel, seed and chop them coarsely.
- In a skillet in 6 tbsp. oil, sauté the garlic and eggplant until lightly colored; drain on paper towel.
- In the same skillet, sauté the beans, carrot and tomato; add the potatoes with 2 tbsp. olive oil, the eggplant, oregano and thyme. Sprinkle with paprika.
- Transfer everything to a gratin dish and keep hot in a 150° C (300° F) oven.
- Season the lamb chops with pepper and rosemary. Grill on both sides in a non-stick pan. Cook until medium-rare; the time will depend on the thickness.
- Remove the vegetables from the oven; place the lamb chops on top; season with salt and serve immediately.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
