Braised lamb chops with oven-baked vegetables

Ingredients for 4 servings:

• 12 lamb chops
• 1 clove(s) garlic
• 5 tbsp extra virgin olive oil
• 1 tbsp honey, liquid
• 1 pinch(s) cinnamon powder
• 1 tsp rosemary, dried
• 1 tsp black pepper from the mill
• ½ tsp salt
• 2 tbsp clarified butter
• 2 tomatoes
• 1 eggplant(s)
• 1 tsp salt
• 2 m.-sized onion(s)
• 1 m.-sized carrot(s)
• 5 mushrooms, brown, fresh
• 8 potatoes, very small, waxy
• 2 leaves of chard
• 6 tbsp extra virgin olive oil
• ½ tsp black pepper from the mill
• ½ tsp salt
• 1 tsp rosemary, dried

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 30 minutes

can be well prepared

For the meat: Wash the lamb chops and pat dry. Peel and grate the garlic. Mix the oil with the grated garlic, honey, cinnamon, rosemary, and pepper and brush the meat on both sides. Place the chops in a sealable container or freezer bag and let them marinate for about 3 hours. Halve the tomatoes, remove the stems, and then cut them into eighths. Heat the clarified butter in an ovenproof pan and sear the lamb chops, then season with salt. Add the tomato eighths, loosen the marinade with about 200 ml of water from the can (freezer bag), and deglaze everything. Cover the pan and simmer in a preheated oven at 200°C for about 1 hour. Check the liquid occasionally and add more water if necessary. For the vegetables: Cut the eggplant – without the stem – into approximately 1 cm thick slices. Sprinkle the slices with salt and let them marinate for about 15 minutes. Dry the eggplant slices, lightly brush both sides with olive oil, place on a baking sheet, and add to the meat in the oven. Bake for about 15 minutes. Remove from the oven and cut the slices into bite-sized pieces. Peel the onions and carrots, clean the mushrooms. Cut the onions into eighths, cut the carrots into sticks, and halve the mushrooms. Brush and halve the plum-sized potatoes. Wash the chard and cut into pieces. Mix all the vegetables in a baking dish with oil, rosemary, salt, and pepper, then cover and place in the oven with the meat for the last half hour. When the vegetables are soft, add the eggplant pieces and mix. Arrange the meat on warmed plates with the braised tomatoes and vegetables and serve immediately. If you’d like gravy, loosen the pan juices with water and season to taste.