Rustic Provençal Ratatouille with Herb-Crusted Lamb Chops
A beautifully rustic dish that combines the vibrant flavors of Provençal vegetables with tender, herb-crusted lamb chops, perfect for a sophisticated yet hearty
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Cooking tools:
- Dutch oven
- Baking dish
- Chef's knife
- Cutting board
- Oven
- Stove
- Skillet
- Pot
- Mixing bowl
- Spoon
- Measuring spoon
- Tongs
- Baking sheet
- Colander
- Oven mitt
Ingredients
- 1 large eggplant (cubed)
- 2 medium zucchini (sliced)
- 1 large red bell pepper (chopped)
- 1 large yellow bell pepper (chopped)
- 2 medium tomatoes (chopped)
- 1 medium onion (sliced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon Herbes de Provence
- 8 pieces lamb chops (trimmed)
- 2 tablespoons fresh rosemary (chopped)
- 2 tablespoons fresh thyme (chopped)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper (freshly ground)
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