We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Herb-Crusted Lamb Chops with Ratatouille
Herb-Crusted Lamb Chops with Ratatouille

Herb-Crusted Lamb Chops with Ratatouille
A flavorful and balanced dinner featuring tender lamb chops and a medley of seasonal vegetables.
Herb-Crusted Lamb Chops with Ratatouille
Ingredients:
1
Servings
  • 4
    item
     lamb chop
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 200
    g
     eggplant
  • 150
    g
     zucchini
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 5
    g
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Lamb Chops with Ratatouille
Instructions:
  1. Preheat the oven to 200°C.
  2. Season lamb chops with salt, black pepper, thyme, and rosemary.
  3. Heat olive oil in a pan over medium-high heat and sear lamb chops for 2-3 minutes on each side.
  4. Transfer lamb chops to a baking dish and roast in the oven for 10-15 minutes.
  5. In the same pan, add chopped garlic, eggplant, zucchini, bell pepper, onion, and tomatoes.
  6. Cook vegetables for about 10 minutes until tender.
  7. Add basil to the vegetables and season with salt and black pepper.
  8. Serve lamb chops with ratatouille on the side.
Nutrition Per Serving 800 g Per 100g
Energy 750 kcal 94 kcal
Protein 60 g 7.5 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 15 g 1.9 g
Carbohydrates 40 g 5.0 g
Fat 50 g 6.3 g
  • 4
    item
     lamb chop
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 200
    g
     eggplant
  • 150
    g
     zucchini
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 5
    g
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season lamb chops with salt, black pepper, thyme, and rosemary.

Heat olive oil in a pan over medium-high heat and sear lamb chops for 2-3 minutes on each side.

Transfer lamb chops to a baking dish and roast in the oven for 10-15 minutes.

In the same pan, add chopped garlic, eggplant, zucchini, bell pepper, onion, and tomatoes.

Cook vegetables for about 10 minutes until tender.

Add basil to the vegetables and season with salt and black pepper.

Serve lamb chops with ratatouille on the side.

Contact About
Privacy Policy Terms of Service Sitemap