4 portions

5 cleaned lamb chops per person

400 g zucchini

200 g baby carrots

400 g peeled onions

150 g peeled carrot cut into big pieces

1 tbsp tomato paste

1 tsp curry powder

2 dl lamb stock

salt and black pepper

1 tbsp spoon of minced garlic

1 tbsp spoon of chopped fresh coriander

1 tsp minced hot chili

6 tbsp olive oil

salt

Combine the marinade ingredients and pour over the lamb chops. Set them aside for an hour.

To make the sauce: roast the onions and carrots in the oven with temp. of 200c for about 20 minutes.

Transfer the onions and carrots to a saucepan to continue making the sauce over a low heat. Add the tomato paste and spices into the pan and stir well to combine them with the onions and carrots. Add the lamb stock (broth) and just enough water to cover all ingredients in the saucepan and simmer for about 20 minutes or until all ingredients are well cooked.

Blend sauce ingredients to a smooth texture and set aside.

Cut the zucchini into thin slices and slightly fry them with the cleaned baby carrots in olive oil. Season with salt and black pepper.

Reheat the oven to 200c. In a large frying pan, fry the lamb chops on both sides in olive oil and transfer them onto oven proved dish. If the quality of meat is good, 5-7 minutes will be enough to roast the chops in the oven.

To serve this dish, warm up the sauce and veges. Arrange the vegetables in the middle of the serving plate and top them with the lamb chops in a neat way.

Finally add the sauce and garnish the dish with sprigs of thyme or rosemary.

Bon apetit!

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H. Turbi