CHEF JOSKO
| Chef Josko © Copyright 2009 |
| Croatian Lamb Chops |
Croatian Lamb Chops
Ingredients for 4 servings
- 8 Lamb chops
- 4 potatoes
- 2 small eggplants
- Salt and pepper
- (8 oz.) green beans Fresh or Frozen
- 1 carrot
- 5 tomatoes
- 3 cloves of garlic, minced
- t tsp. Vegeta* (product of Croatia)
- 1 tsp. Paprika (Hungarian Hot)
- 2 tsp. rosemary
- A few sprigs of thyme, chopped
- 1 pinch of oregano
- 8 tbsp. olive oil
Preparation:
Cook the potatoes in their skins. Peel and slice into rounds. Set aside.
Wash the eggplant; cut into rounds, sprinkle with salt and leave to exude its
juice for 15-20 minutes. Pat dry with paper towels.
Wash the green beans and cook in boiling salted water. Peel the carrot and
cut into sticks. Blanch the tomatoes for a few seconds in boiling
water; peel, seed and chop them coarsely.In a skillet in 6 tbsp. oil, sauté the
garlic and eggplant until lightly colored; drain on paper towel.In the same
skillet, sauté the beans, carrot and tomato; add the potatoes with 2 tbsp.
olive oil, the eggplant, oregano and thyme. Sprinkle with Hotpaprika.
Transfer everything to a gratin dish and keep hot in a 300° F oven.
Season the lamb chops with *Vegeta. Grill on both sides in a non-stick pan.
Cook until medium-rare; the time will depend on the thickness.
Remove the vegetables from the oven; place the lamb chops on top; season
with salt and serve immediately.
Ingredients for 4 servings
- 8 Lamb chops
- 4 potatoes
- 2 small eggplants
- Salt and pepper
- (8 oz.) green beans Fresh or Frozen
- 1 carrot
- 5 tomatoes
- 3 cloves of garlic, minced
- t tsp. Vegeta* (product of Croatia)
- 1 tsp. Paprika (Hungarian Hot)
- 2 tsp. rosemary
- A few sprigs of thyme, chopped
- 1 pinch of oregano
- 8 tbsp. olive oil
Preparation:
Cook the potatoes in their skins. Peel and slice into rounds. Set aside.
Wash the eggplant; cut into rounds, sprinkle with salt and leave to exude its
juice for 15-20 minutes. Pat dry with paper towels.
Wash the green beans and cook in boiling salted water. Peel the carrot and
cut into sticks. Blanch the tomatoes for a few seconds in boiling
water; peel, seed and chop them coarsely.In a skillet in 6 tbsp. oil, sauté the
garlic and eggplant until lightly colored; drain on paper towel.In the same
skillet, sauté the beans, carrot and tomato; add the potatoes with 2 tbsp.
olive oil, the eggplant, oregano and thyme. Sprinkle with Hotpaprika.
Transfer everything to a gratin dish and keep hot in a 300° F oven.
Season the lamb chops with *Vegeta. Grill on both sides in a non-stick pan.
Cook until medium-rare; the time will depend on the thickness.
Remove the vegetables from the oven; place the lamb chops on top; season
with salt and serve immediately.
| + |
| > |
