Lamb Chops and Summer Vegetables in the Oven by @lesgourmandisesdeloubna

1h20

4 servings

🧄

6 cloves

Garlic

🫑

30 ml

Red pepper paste

🧂

9 g

Salt

⚫

2 g

Black pepper

🫙

2 g

Cumin

🌶️

1 g

Harissa

🫒

60 ml

Olive oil

🌿

6 sprigs

Rosemary

🍋

Lemon juice

🍖

1 kg

Lamb chops

🍆

350 g

Eggplant

🥒

400 g

Zucchini

🫑

180 g

Red bell pepper

🧅

150 g

Red onion

🥣

45 g

Greek yogurt

🧃

1

Lemon zest and juice

🌶️

Espelette pepper

🌿

8 g

Fresh mint

  1. Preheat
    • eggplant
    • white zucchini
    • red bell pepper

    Preheat the oven to 190°C / 375°F and cut the eggplant, white zucchini, red bell pepper, and red onion into bite-size pieces.

  2. Combine
    • garlic
    • red pepper paste
    • harissa

    Combine 4 garlic cloves, red pepper paste, harissa, olive oil, lemon juice, cumin, salt, black pepper, and 3 rosemary sprigs to make the marinade.

  3. Arrange
    • eggplant
    • white zucchini
    • red bell pepper

    Arrange the cut vegetables in the baking dish and place the lamb chops over them.

  4. Pour
    • lamb chops
    • eggplant
    • white zucchini

    Pour all the marinade over the lamb and vegetables, then place the remaining rosemary sprigs on top.

  5. Bake

    Cover the dish with crumpled parchment paper and aluminum foil, then bake for 60 min.

  6. Roast

    Remove the parchment paper and foil, then roast uncovered for 5 min until browned.

  7. Mix
    • Greek yogurt
    • garlic
    • lemon

    Mix Greek yogurt, 1 minced garlic clove, lemon zest, lemon juice, salt, black pepper, Espelette pepper, and chopped mint.

  8. Serve
    • lamb chops
    • eggplant
    • white zucchini

    Serve the roasted lamb chops and vegetables warm, then spoon the fresh yogurt sauce over each portion.

  9. Step

    In the last few minutes, remove the paper and let it gratinate for 5-10 minutes.

  10. Mix
    • Garlic
    • Salt
    • Lemon juice

    Prepare the fresh sauce by mixing Greek yogurt, a small garlic clove, lemon zest and juice, salt, pepper, espelette pepper and fresh mint.

Lamb Chops and Summer Vegetables in the Oven by @lesgourmandisesdeloubna

1h20

4 servings

🧄

6 cloves

Garlic

🫑

30 ml

Red pepper paste

🧂

9 g

Salt

⚫

2 g

Black pepper

🫙

2 g

Cumin

🌶️

1 g

Harissa

🫒

60 ml

Olive oil

🌿

6 sprigs

Rosemary

🍋

Lemon juice

🍖

1 kg

Lamb chops

🍆

350 g

Eggplant

🥒

400 g

Zucchini

🫑

180 g

Red bell pepper

🧅

150 g

Red onion

🥣

45 g

Greek yogurt

🧃

1

Lemon zest and juice

🌶️

Espelette pepper

🌿

8 g

Fresh mint

Preparation Steps

  1. Step 1/10

    Preheat the oven to 190°C / 375°F and cut the eggplant, white zucchini, red bell pepper, and red onion into bite-size pieces.

    🍆eggplant
    🥒white zucchini
    🫑red bell pepper
    🧅red onion
    🔪chef's knife
    🪵cutting board
    🍳ovenproof baking dish

  2. Step 2/10

    Combine 4 garlic cloves, red pepper paste, harissa, olive oil, lemon juice, cumin, salt, black pepper, and 3 rosemary sprigs to make the marinade.

    🧄garlic
    🫑red pepper paste
    🌶️harissa
    🫒olive oil
    🍋lemon
    🫙ground cumin
    🧂salt
    ⚫black pepper
    🌿rosemary
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/10

    Arrange the cut vegetables in the baking dish and place the lamb chops over them.

    🍆eggplant
    🥒white zucchini
    🫑red bell pepper
    🧅red onion
    🍖lamb chops
    🍳ovenproof baking dish

  4. Step 4/10

    Pour all the marinade over the lamb and vegetables, then place the remaining rosemary sprigs on top.

    🍖lamb chops
    🍆eggplant
    🥒white zucchini
    🫑red bell pepper
    🧅red onion
    🌿rosemary
    🍳ovenproof baking dish

  5. Step 5/10

    Cover the dish with crumpled parchment paper and aluminum foil, then bake for 60 min.

    🍳ovenproof baking dish
    📜parchment paper
    🧻aluminum foil

  6. Step 6/10

    Remove the parchment paper and foil, then roast uncovered for 5 min until browned.

    🍳ovenproof baking dish
    📜parchment paper
    🧻aluminum foil

  7. Step 7/10

    Mix Greek yogurt, 1 minced garlic clove, lemon zest, lemon juice, salt, black pepper, Espelette pepper, and chopped mint.

    🥣Greek yogurt
    🧄garlic
    🍋lemon
    🧂salt
    ⚫black pepper
    🌶️Espelette pepper
    🌿fresh mint
    🥣mixing bowl
    🔪chef's knife
    🪵cutting board
    🍋citrus zester
    🥄measuring spoons

  8. Step 8/10

    Serve the roasted lamb chops and vegetables warm, then spoon the fresh yogurt sauce over each portion.

    🍖lamb chops
    🍆eggplant
    🥒white zucchini
    🫑red bell pepper
    🧅red onion
    🥣Greek yogurt
    🍳ovenproof baking dish
    🥣mixing bowl

  9. Step 9/10

    In the last few minutes, remove the paper and let it gratinate for 5-10 minutes.

  10. Step 10/10

    Prepare the fresh sauce by mixing Greek yogurt, a small garlic clove, lemon zest and juice, salt, pepper, espelette pepper and fresh mint.

Composition

Ingredients

Types

Vegetables, Condiments, Seasonings, Spices, Oils, Herbs, Meat, Dairy

Ingredients

Garlic, Red pepper paste, Salt, Black pepper, Cumin, Harissa, Olive oil, Rosemary, Lemon juice, Lamb chops, Eggplant, Zucchini, Red bell pepper, Red onion, Greek yogurt, Lemon zest and juice, Espelette pepper, Fresh mint

Notes

Garlic (for the marinade, small clove, for the sauce), Red pepper paste (concentrated red pepper paste, tomato paste also works), Salt (for the marinade, for the sauce), Black pepper (for the marinade), Cumin (a pinch), Harissa (just a tiny bit, to lift the flavor), Olive oil (a generous drizzle), Rosemary (fresh sprigs, in the marinade and placed on top before baking), Lemon juice (a splash), Lamb chops (can be swapped for another meat), Zucchini (white zucchini), Greek yogurt (for the sauce), Lemon zest and juice (zest and a splash of juice, for the sauce), Fresh mint (for the sauce)

Allergens

Milk

Dietetics

Dietary regimen

Low carbohydrate

Calories

610 kcal

Macro nutrients

Protein: 38g, Fat: 42g, Carbohydrates: 20g, Fiber: 7g, Sugars: 11g

Nutritional Information

Minerals

Potassium: 1050mg, Iron: 4.8mg, Calcium: 105mg, Sodium: 920mg

Vitamins

Vitamin C: 115mg, Vitamin A: 210µg, Vitamin B12: 2.4µg, Vitamin D: 0.3µg

Preparation

Time Information

Preparation

10 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

ovenproof baking dish, mixing bowl, chef's knife, cutting board, measuring spoons, citrus zester, aluminum foil, parchment paper

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Summer dinner, Weeknight dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Mediterranean, French

Geographic

Morocco, North Africa

Various

Aspect

Texture

Tender, Juicy, Roasted, Creamy, Crispy

Flavors

Savory, Smoky, Tangy, Spicy, Herbaceous, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Keep yogurt sauce in a separate container), freezer : 2 months (Freeze lamb and vegetables in an airtight container,Do not freeze yogurt sauce,Thaw in the fridge before reheating)