Croatian-Style Lamb Chops Recipe
Flavors of Croatia
Total time: 1hr to 2hr
Preheat the oven to 150° C (300° F)
Preparation time: 20 minutes
Salting time for the eggplant: 15-20 minutes
Cooking time: About 1 hour
Difficulty: Easy
Ingredients for 4 servings
- 8 Lamb chops
- 4 potatoes
- 2 small eggplants
- Salt and pepper
- 200 g (7 oz.) green beans
- 1 carrot
- 5 tomatoes
- 3 cloves of garlic, minced
- 1 sprig of oregano
- A few sprigs of thyme, chopped
- 8 tbsp. olive oil
- Paprika
- 2 tsp. rosemary
  1. Cook the potatoes in their skins. Peel and slice into rounds. Set aside.
  2. Wash the eggplant; cut into rounds, sprinkle with salt and leave to exude its juice for 15-20 minutes. Pat dry with paper towels.
  3. Wash the beans and cook in boiling salted water.
  4. Peel the carrot and cut into sticks.
  5. Blanch the tomatoes for a few seconds in boiling water; peel, seed and chop them coarsely.
  6. In a skillet in 6 tbsp. oil, sauté the garlic and eggplant until lightly colored; drain on paper towel.
  7. In the same skillet, sauté the beans, carrot and tomato; add the potatoes with 2 tbsp. olive oil, the eggplant, oregano and thyme. Sprinkle with paprika.
  8. Transfer everything to a gratin dish and keep hot in a 150° C (300° F) oven.
  9. Season the lamb chops with pepper and rosemary. Grill on both sides in a non-stick pan. Cook until medium-rare; the time will depend on the thickness.
  10. Remove the vegetables from the oven; place the lamb chops on top; season with salt and serve immediately.
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