There’s nothing like having lamb chops during springtime, and Colin knows exactly how to turn this common cut into a dinner party masterpiece. Using simple vegies and a whole lot of good-quality EVOO, you’ll love how this dish turns out.
Ingredients
Method
For the confit vegetables, place the eggplant, capsicum, tomatoes and garlic in a large, oiled frying pan on medium heat. Cook, stirring occasionally, for 5 minutes or until lightly coloured.
Add the oil, chickpeas and herb stalks. Cook, covered, stirring occasionally, for 10–15 minutes on medium heat, until the vegetables are tender. Stir in the vinegar and picked herb leaves, then season. Scatter with feta and top with anchovies.
Meanwhile, add 1 tablespoon oil to a heavy-based frying pan over high heat. Season lamb chops, then cook for 2–3 minutes on each side or until cooked to your liking.
Serve chops with confit vegetables and crusty bread.
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