This Mediterranean meal combines tender lamb chops with a pretty vegetable gratin. Using a mandoline makes it easy to rapidly slice the veggies. Serve with garlic-rubbed toasted crusty bread.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2012
- 1 cup bottled strained tomatoes (passata)
- 1 tablespoon pesto
- 2 zucchinis sliced 1/8 inch thick
- 1 plum tomato sliced 1/8 inch thick
- 2 tablespoons olive oil
- 3/4 teaspoons herbes de Provence
- 3/4 teaspoons dried Italian herb seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup crumbled feta cheese
- 1 tablespoon coarsely chopped fresh mint
- 8 lamb loin chops (about 1-1/2 lb/ 675 g total), trimmed
MethodMix bottled strained tomatoes with pesto; spread in 8-cup (2 L) oval baking dish.
Arrange zucchini and tomato in single layer over large tea towel; top with second towel and gently press to absorb excess moisture.
In bowl, toss together zucchini, 1 tbsp of the oil, 1/2 tsp of the herbes de Provence and half each of the salt and pepper.
Arrange zucchini and tomato in overlapping concentric circles on strained tomato mixture, adding tomato slice after every few zucchini slices. Bake in 425 F (220 C) oven until tender, 18 to 20 minutes. Sprinkle with feta; broil until feta is slightly golden, 2 to 3 minutes. Sprinkle with mint.
Meanwhile, season lamb chops with remaining herbes de Provence, salt and pepper. In large skillet, heat remaining oil over medium-high heat; cook lamb chops until browned and centre is medium to medium-rare, 3 to 5 minutes per side. Serve with gratin.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 512 mg
- Sugars 5 g
- Protein 23 g
- Calories 272.0
- Total fat 17 g
- Potassium 608 mg
- Cholesterol 58 mg
- Saturated fat 6 g
- Total carbohydrate 8 g
- Iron 21.0
- Folate 15.0
- Calcium 9.0
- Vitamin A 13.0
- Vitamin C 12.0