Spring lamb chops with confit vegetables - Better Homes & Gardens Australia

Ingredients

• 1 tablespoon olive oil
• 4–6 lamb forequarter chops
• Crusty bread, to serve
• Confit vegetables
• 1 medium eggplant, diced
• 1 red capsicum, diced
• 1 green capsicum, diced
• 250g punnet cherry tomatoes
• 1–2 cloves garlic, crushed
• 500ml extra virgin olive oil
• 400g can chickpeas, drained
• 1/2 bunch basil, stalks chopped, leaves picked
• 1 bunch tarragon, stalks chopped, leaves picked
• 2 tablespoons red wine vinegar
• Sea-salt flakes and freshly ground black pepper, to taste
• 100g feta, crumbled
• 12 white anchovies (boquerones)