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Preptime: 15 min.Cooktime: 50 min.
Carbs: 13g
Fat: 9g
Fiber: 4g
Protein: 26g
Satfat: 3g
Sodium: 308mg
For the ratatouille:
1/2 tablespoon olive oil
1/2 cup finely chopped green or red pepper
1 small eggplant, cubed (about 1 cup)
1/2 small zucchini, cubed (about 1/2 cup)
1 clove garlic, crushed
1/2 bay leaf
1 sprig fresh oregano, or dash dried
1 cup chopped tomatoes with their juice, canned or fresh
salt to taste
freshly ground black pepper
For the lamb chops:
8 loin lamb chops, about 2 - 3 ounces each
salt to taste
freshly ground black pepper
Directions:
1. Heat the oil in a 4-quart sauce pot over medium heat. Add the onion and cook until soft and translucent, about 3 to 4 minutes.
2. Add the pepper and cook 2 minutes more. Add the eggplant and cook 2 more minutes.
3. Add the zucchini, garlic, bay leaf and oregano. Season lightly with salt and pepper and continue to cook for 2 more minutes.
4. Add the tomatoes and simmer for 40 minutes, uncovered. Keep warm.
5. Preheat the broiler.
6. Season the lamb chops with salt and pepper.
7. Place the lamb chops on a broiler pan and broil 3 inches from the heat for 4 to 5 minutes. Turn and broil for an additional 3 minutes for medium rare, or 5 minutes for medium.
8. Place 2 lamb chops on each plate and serve with the ratatouille.
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