Lamb and Zucchini
This is a little, well, BIG spin on the classic chicken and zucchini. I substituted chicken with lamb chops and added my twist on “Ratatouille” style zucchini. This dish looks complicated but is nothing of the sort. I love the color, savoriness and ease of the dish.
Servings:
4
yield(s)
Prep Time:
20
mins
Cook Time:
60
mins
Total Time:
80
mins
Ingredients
-
each eggplant, zucchini, yellow squash
-
2
large roma tomoatoes
-
1/2
cup
sweet peppers, small diced
-
2
garlic cloves, minced
-
1/2
cup
onion, diced
-
17.6
oz
crushed tomatoes
-
1/2
cup
chicken broth
-
1
tbsp
sugar
-
2
tbsp
basil, chopped
-
2
tbsp
parsley, chopped
-
2
tbsp
olive oil
-
2
tbsp
grapeseed oil
-
2-4
bone-in lamb chops
-
1/2
cup
Worcestershire sauce
-
4
tbsp
brown sugar
-
salt and pepper
Instructions
-
Preheat oven 350 degrees
-
Slice zucchini, squash ,tomatoes and eggplant into even thin round slices
-
Sauce- Heat olive oil in cast iron (oven safe) pan. Sauté garlic, onion and sweet peppers 5 mins, add crushed tomatoes, chicken broth, salt, pepper, basil and parsley. Stir ingredients. Turn off heat.
-
Add sliced vegetables (in a pattern) on top of the sauce. Sprinkle sugar on top of vegetables. Cover with foil and bake for 50 minutes.
-
Lamb-Place chops in a dish and add Worcestershire sauce a pinch of salt and spread brown sugar over the chops. Cover and refrigerate 30 minutes.
-
Remove chops and pat dry. Heat cast iron pan (high heat) and add grapeseed oil. Sear chops 2 minutes on each side.
-
Remove vegetable from oven and let cool 10-15 minutes. Plate vegetable and chops. Enjoy!!