Serves 4
Ingredients:
• 4 lamb chops [each weighing about 2oz (60g)]
Ingredients For the marinade:
• 2 spring onions
• 2 cloves garlic
• 2 red chillies
• 4tbsp (60ml) olive oil
• 3tbsp (45ml) lemon juice
• 2tsp (10ml) grated lemon peel
• 1 bay leaf
• 1tbsp (15ml) rosemary
• 1tbsp (15ml) thyme
• Salt as desired
• Freshly ground pepper as desired
Preparation For the marinade:
1. Trim and wash the spring onions and cut into 4in (10cm) lengths. Peel and finely chop the garlic. Wash the chillies. In a dish large enough to hold the lamb chops mix the oil, lemon juice, lemon peel, herbs and seasonings. Add the chops, the spring onions, garlic and chillies, cover and marinate in the refrigerator for 3-4 hours.
Ingredients For the ratatouille:
• 6 and 1/2oz (200g) red and green peppers
• 5oz (150g) baby aubergines
• 2 and 1/2oz (80g) onions
• 2 cloves garlic
• 3 and 1/2oz (100g) green beans
• 2 chillies
• 6 and 1/2oz (200g) yellow plum tomatoes
• 3tbsp (45ml) olive oil
• Salt as desired
• Freshly ground pepper as desired
• 3fl oz (100ml) vegetable stock
• 3fl oz (100ml) sieved tomatoes
• 1tbsp (15ml) chopped herbs (parsley, thyme, rosemary)
Preparation For the ratatouille:
1. Cut the peppers into quarters, remove the seeds and membranes and cut the flesh into 3/4X3/4in (2X2cm) pieces. Remove the stalks from the aubergines and cut into 2-3 pieces, cutting at an angle. Peel and halve the onions and cut into strips. Peel and thinly slice the garlic.
2. Trim the green beans, blanch in boiling, salted water, refresh in cold water then drain thoroughly. Wash the chillies and cut into thin rings, removing the seeds. Scald and skin the tomatoes, remove the seeds and cut the flesh into 3/4X3/4in (2X2cm) pieces.
3. Heat the oil in a frying pan and saute the onion and garlic. Add all the vegetables, including the chillies, and saute for a few minutes. Season with salt and pepper and deglaze with the vegetable stock. Stir the strained tomatoes and the herbs. Reduce the heat and cock the vegetables for about 6-8 minutes.
For the meat, heat a frying pan and quickly fry the marinated chops on both sides. Add the vegetables from the marinade and briefly fry all together. Serve the chops with the ratatouille.
This Main Course recipe was published in 'Continental Cuisine - p32'.
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