Provencal vegetables with lamb chops

Name: Provencal vegetables with lamb chops
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g waxy potatoes; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 1 /4 Tsp ground cumin; 1 Onion; 1–2 Garlic cloves; 500 g Bottled tomatoes; 250 g Aubergine; 150 g Courgette; 125 ml Tomato juice; 4 Stem(s) Parsley and basil; 8 Lamb chops (approx. 60 g each); 7-10 Tbsp black pepper; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g waxy potatoes
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
1 /4 Tsp ground cumin
1 Onion
1–2 Garlic cloves
500 g Bottled tomatoes
250 g Aubergine
150 g Courgette
125 ml Tomato juice
4 Stem(s) Parsley and basil
8 Lamb chops (approx. 60 g each)
7-10 Tbsp black pepper
baking paper

Directions

1
Peel, wash and cut the potatoes into eighths. Mix with 2 tablespoons of oil, salt and cumin. Spread the potato wedges on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes.
2
Turn the potatoes occasionally. Peel onion and garlic and chop finely. Wash, clean and chop the tomatoes, eggplant and courgette. Heat 2 tablespoons of oil in a wide saucepan. Add aubergine and courgette cubes and stir-fry for 3-4 minutes.
3
Add onion and garlic and stew for about 2 minutes. Add tomatoes and tomato juice and cook over low heat for 6-8 minutes, stirring occasionally. Meanwhile wash parsley and basil, dab dry and remove leaves.
4
Set aside some basil leaves for garnishing. Finely chop the remaining herbs and mix into the vegetables. Wash the chops, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a large pan, fry the meat in portions for about 6 minutes.
5
Remove and keep warm. Arrange potato wedges, vegetables and 2 chops each on plates. Garnish with basil leaves.