Lamb with vegetables (2)
Instructions
Dice the eggplant, Zucchini and peppers.
Let stand for 5 minutes in 2 tablespoons of olive oil aubergines and courgettes; salt.
Pour in the pan.
In the same Pan put the remaining oil, peppers, sliced onion, season with salt, then add the vegetable stock, let stand for 5 minutes.
Add tomatoes, salt, minced garlic, Rosemary, Cook for 5 minutes and add the eggplant.
Place salted chops, flour, cover with greaseproof paper and bake for 30 minutes at 180 degrees.
Sprinkle with chopped parsley.
Ingredients and dosing for 4 persons
- 8 lamb chops
- 1 eggplant
- 1 courgette
- 1 pepper
- 1 onion
- 200 g of tomatoes
- Garlic
- Rosemary
- Parsley
- Vegetable broth
- Flour
- Olive oil extra virgin
- Salt