John Myers
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Lamb Chops with Mixed Vegetables
The perfect lamb chops with mixed vegetables recipe with a picture and simple step-by-step instructions.
Lamb chops:
- 4 Lamb chops
- 1 tablespoon Extra virgin olive oil
- 1 small crushed Clove of garlic
- 2 Pinches Herbs of Provence
- 1 teaspoon Freshly squeezed lemon juice
Oven baked vegetables:
- 2 Pointed peppers green
- 4 Spring onions
- 1 Red sweet peppers
- 1 Onion
- 2 Tomatoes
- Extra virgin olive oil
- For oven vegetables **
- 2 tablespoon Pesto red
- 2 tablespoon Sea salt from the mill
- Rinse the chops under cold water and pat dry again thoroughly with kitchen paper. Mix the oil with the crushed clove of garlic, herbs and lemon juice and coat the chops all around. Cover with foil and let rest for at least an hour at room temperature.
- During this time, prepare the vegetables: cut the pointed peppers in half lengthways and remove the kernels with the white inner skins; cut off the roots of the spring onions and cut the rest into finger-length pieces, finely slice the green slices and set aside; Cut the red pepper and halved onion into strips; Halve the tomatoes and remove the hard central wedge. Preheat the oven to 180 degrees.
- Place all mixed vegetables in a flat oven dish, sparingly drizzle with olive oil and sprinkle with the seasoning mixture for oven vegetables **. I added a few more dabs of pesto rosso and cooked the vegetables in the preheated oven for 35 minutes.
- Time enough to sear the lamb chops in a heated pan until golden brown. They can then be placed on top of the vegetables in the oven to finish cooking.
- Sprinkle some sea salt over the finished vegetables before serving and arrange on plates with the lamb chops. I served spaetzle with it and sprinkled everything with the fresh green Schlotten.
- ** Spices: Mixture for Mediterranean oven vegetables
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