The lamb chops: In a bowl, marinate the thyme in a glass of olive oil for 1 hour. Lightly brush each chop with the flavored oil, grill right before serving, allowing 3 to 4 minutes for each side. Salt, pepper.
The eggplant: Cut them into thick slices. Sprinkle with salt and leave to sweat for 20 minutes, then wipe well, dice, put into the frying pan with the thyme-flavored oil. Brown slowly, serve sprinkled with the chopped parsley and garlic mixture.
The tomatoes: Halve, seed, sprinkle the surface of each half with a few drops of oil, bake in a very hot oven. As soon as softened, sprinkle with parsley, turn down the heat and leave the oven open until you serve.
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6 lamb chops
salt, pepper
olive oil
1 tbsp dry thyme leaves
6 medium-sized eggplant
6 tomatoes
2 tbsp chopped parsley
1 clove garlic
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60
mn
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35
mn
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We recommend you a red Cassis wine with these chops.
