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Herb-Crusted Lamb Chops with Ratatouille
Herb-Crusted Lamb Chops with Ratatouille

Herb-Crusted Lamb Chops with Ratatouille
A flavorful and balanced dinner featuring tender lamb chops and a medley of seasonal vegetables.
Herb-Crusted Lamb Chops with Ratatouille

This meal provides a good balance of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 4
    item
     lamb chop
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 200
    g
     eggplant
  • 150
    g
     zucchini
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 5
    g
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Lamb Chops with Ratatouille
Instructions:
  1. Preheat the oven to 200°C.
  2. Season lamb chops with salt, black pepper, thyme, and rosemary.
  3. Heat olive oil in a pan over medium-high heat and sear lamb chops for 2-3 minutes on each side.
  4. Transfer lamb chops to a baking dish and roast in the oven for 10-15 minutes.
  5. In the same pan, add chopped garlic, eggplant, zucchini, bell pepper, onion, and tomatoes.
  6. Cook vegetables for about 10 minutes until tender.
  7. Add basil to the vegetables and season with salt and black pepper.
  8. Serve lamb chops with ratatouille on the side.
Nutrition Per Serving 800 g Per 100g
Energy 750 kcal 94 kcal
Protein 60 g 7.5 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 15 g 1.9 g
Carbohydrates 40 g 5.0 g
Fat 50 g 6.3 g
  • 4
    item
     lamb chop
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 200
    g
     eggplant
  • 150
    g
     zucchini
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 5
    g
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season lamb chops with salt, black pepper, thyme, and rosemary.

Heat olive oil in a pan over medium-high heat and sear lamb chops for 2-3 minutes on each side.

Transfer lamb chops to a baking dish and roast in the oven for 10-15 minutes.

In the same pan, add chopped garlic, eggplant, zucchini, bell pepper, onion, and tomatoes.

Cook vegetables for about 10 minutes until tender.

Add basil to the vegetables and season with salt and black pepper.

Serve lamb chops with ratatouille on the side.

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