Baked Lamb Chops with Sun Vegetables by @lesgourmandisesdeloubna

1h30

4 servings

🍖

10

Lamb chops

🍆

2

Eggplant

🥒

2

Zucchini

🍅

3

Tomatoes

🧅

2

Onions

🧄

5 cloves

Garlic

🌿

Rosemary

🌼

1 tsp

Wholegrain mustard

🍅

1 tsp

Tomato paste

🧂

Salt

⚫

Pepper

🌶️

1 tsp

Smoked paprika

🫒

Olive oil

💧

Water

🥣

200 g

Greek yogurt

🌿

Dried mint

🍋

1 tbsp

Lemon juice

🥖

Pita bread

  1. Blend
    • Garlic
    • Rosemary
    • Wholegrain mustard

    Make the marinade by blending the garlic, rosemary, wholegrain mustard, tomato paste, salt, pepper, smoked paprika, olive oil and a little water.

  2. Place
    • Eggplant
    • Zucchini
    • Tomatoes

    In a large baking dish, place the eggplant, zucchini and tomatoes cut into pieces, with the onions cut into slices.

  3. Place
    • Lamb chops
    • Eggplant
    • Zucchini

    Place the lamb chops on top of the vegetables.

  4. Pour

    Pour over the marinade and mix lightly.

  5. Bake

    Cover with baking paper, then with aluminum foil.

  6. Bake

    Bake for 1 hour at 180°C.

  7. Step

    Remove the paper and foil and let brown for 5 to 10 minutes.

  8. Mix
    • Greek yogurt
    • Garlic
    • Dried mint

    Make the yogurt sauce by mixing the Greek yogurt, grated garlic, dried mint, lemon juice, salt and pepper.

Baked Lamb Chops with Sun Vegetables by @lesgourmandisesdeloubna

1h30

4 servings

🍖

10

Lamb chops

🍆

2

Eggplant

🥒

2

Zucchini

🍅

3

Tomatoes

🧅

2

Onions

🧄

5 cloves

Garlic

🌿

Rosemary

🌼

1 tsp

Wholegrain mustard

🍅

1 tsp

Tomato paste

🧂

Salt

⚫

Pepper

🌶️

1 tsp

Smoked paprika

🫒

Olive oil

💧

Water

🥣

200 g

Greek yogurt

🌿

Dried mint

🍋

1 tbsp

Lemon juice

🥖

Pita bread

Preparation Steps

  1. Step 1/8

    Make the marinade by blending the garlic, rosemary, wholegrain mustard, tomato paste, salt, pepper, smoked paprika, olive oil and a little water.

    🧄Garlic
    🌿Rosemary
    🌼Wholegrain mustard
    🍅Tomato paste
    🧂Salt
    ⚫Pepper
    🌶️Smoked paprika
    🫒Olive oil
    💧Water

  2. Step 2/8

    In a large baking dish, place the eggplant, zucchini and tomatoes cut into pieces, with the onions cut into slices.

    🍆Eggplant
    🥒Zucchini
    🍅Tomatoes
    🧅Onions
    🔪Knife
    🪵Cutting board
    🍳Baking dish

  3. Step 3/8

    Place the lamb chops on top of the vegetables.

    🍖Lamb chops
    🍳Baking dish

  4. Step 4/8

    Pour over the marinade and mix lightly.

    🍳Baking dish

  5. Step 5/8

    Cover with baking paper, then with aluminum foil.

    🍳Baking dish
    📜Baking paper
    🧻Aluminum foil

  6. Step 6/8

    Bake for 1 hour at 180°C.

    🍳Baking dish

  7. Step 7/8

    Remove the paper and foil and let brown for 5 to 10 minutes.

    🍳Baking dish
    📜Baking paper
    🧻Aluminum foil

  8. Step 8/8

    Make the yogurt sauce by mixing the Greek yogurt, grated garlic, dried mint, lemon juice, salt and pepper.

    🥣Greek yogurt
    🧄Garlic
    🌿Dried mint
    🍋Lemon juice
    🧂Salt
    ⚫Pepper
    🥣Mixing bowl
    🧀Grater

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Condiments, Spices, Oils, Other, Dairy, Fruits, Grains

Ingredients

Lamb chops, Eggplant, Zucchini, Tomatoes, Onions, Garlic, Rosemary, Wholegrain mustard, Tomato paste, Salt, Pepper, Smoked paprika, Olive oil, Water, Greek yogurt, Dried mint, Lemon juice, Pita bread

Notes

Onions (sliced), Garlic (for the marinade, small, grated, for the yogurt sauce), Rosemary (a few sprigs, for the marinade), Wholegrain mustard (for the marinade), Tomato paste (for the marinade), Salt (for the marinade, to taste, for the yogurt sauce), Pepper (for the marinade, to taste, for the yogurt sauce), Smoked paprika (for the marinade), Olive oil (a good drizzle, for the marinade), Water (a splash, for the marinade), Greek yogurt (for the yogurt sauce), Dried mint (for the yogurt sauce, amount not given), Lemon juice (for the yogurt sauce), Pita bread (homemade, for serving)

Allergens

Mustard, Milk, Gluten

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein, Low-Carb, soy-free

Calories

420 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 14g, Fat: 29g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Iron: 2.5mg, Zinc: 4mg, Potassium: 650mg, Calcium: 90mg, Sodium: 480mg

Vitamins

Vitamin C: 18mg, Vitamin B12: 1.8µg, Vitamin B6: 0.4mg, Vitamin A: 90µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Mixing bowl, Baking dish, Baking paper, Aluminum foil, Knife, Cutting board, Grater

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday Meal, Sunday Lunch

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Mediterranean, North African, French

Geographic

France, North Africa

Various

Aspect

Texture

Tender, Juicy, Melt-in-the-mouth, Creamy

Flavors

Garlicky, Smoky, Herby, Savory, Tangy, Minty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (in an airtight container,reheat thoroughly before serving), freezer : 2 months (in an airtight, freezer-safe container,best without the yogurt sauce, add it fresh after thawing)