Spring lamb chops with confit vegetables - Better Homes & Gardens Australia
Colin Fassnidge's lamb chops with vegetables are simple to make, but look exquisite on the table at a dinner party.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
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)
More Like This
Barbecued lamb chops with lazy caponata Recipe - Better Homes & Gardens Australia
bhg.com.au
Barbecued lamb chops with vegetables | Women's Weekly Food
womensweeklyfood.com.au
Recipe Lamb Chops with Mixed Vegetables & Potatoes
gracefoods.com
Lamb Chops with Mustard-Thyme Sauce and Roasted Fingerling Potatoes with Carrots & Green Beans Recip
cuisineathome.com
How to Broil Lamb Chops with Spring Freshness
cookingwithkendra.net
Lamb Chops with Rosemary Beans
groceries.morrisons.com
Baked lamb chops with capsicum and tomato
nzwomansweeklyfood.co.nz
Braised Lamb Chops with Olives and White Wine | Fast Ed
fast-ed.com.au