Rustic Provençal Ratatouille with Herb-Crusted Lamb Chops

Ingredients

• 1 large eggplant, cubed
• 2 medium zucchini, sliced
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 2 medium tomatoes, chopped
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Herbes de Provence
• to taste salt and black pepper

• 8 pieces lamb chops, trimmed
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sauté until fragrant and translucent.
3. 03
   Add the eggplant, zucchini, and bell peppers to the skillet. Cook for about 10 minutes, stirring occasionally until vegetables are slightly tender.
4. 04
   Stir in the tomatoes and Herbes de Provence. Season with salt and black pepper to taste. Let simmer on low heat for another 15 minutes.
5. 05
   While the ratatouille simmers, prepare the lamb chops. In a small bowl, combine rosemary, thyme, sea salt, and black pepper.
6. 06
   Rub the lamb chops with olive oil and coat them with the herb mixture, pressing gently to adhere.
7. 07
   In a separate oven-safe skillet, sear the lamb chops over medium-high heat for 2-3 minutes on each side until browned.
8. 08
   Transfer the skillet with lamb chops to the preheated oven and roast for 10-12 minutes for medium-rare, or until desired doneness.
9. 09
   Remove the lamb chops from the oven and let them rest for 5 minutes before serving.
10. 10
    Serve the herb-crusted lamb chops alongside the warm ratatouille. Enjoy!