Contributed by: News Canada
(NC) - Lamb really doesn't need help to be exquisite, but the ratatouille makes it special.
Sprinkle salt lightly over zucchini and eggplant in a colander. Set aside to drain. Pat dry.
Heat 1 Tbsp olive oil in medium saucepan on medium-high heat. Saute onion and pepper just until tender. Remove from pan. Add remaining oil and saute eggplant and zucchini until tender-crisp. Return onion mixture with garlic, tomatoes and herbs to pan. Simmer 10 to 15 minutes or until vegetables are soft but still holding their shape. Season to taste with salt and pepper.
Combine olive oil, garlic, herbs, salt and pepper
Trim excess fat from lamb chops. Add chops to marinade mixing to coat thoroughly. Let marinade 20 to 30 minutes.
Heat Cuisinart Griddler to a medium heat and open to use as a flat grill. You could also use a barbeque grill. Cook chops about 5 minutes on each side until golden and cooked through. Don't overcook. Remove from grill. Cover and let stand 5 minutes
Serve lamb chops with ratatouille and garnish with mint if desired.
Serving Size: Makes 4 Servings
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