Lamb chops with vegetable stew
Juicy lamb chops served with a rich vegetable stew, finished with crispy lamb scraps and fragrant herbs.
Updated : 30 December, 2025
Easy
About 20 min.
Ingredients
4
Bone-in lamb chops
as needed
Olive oil
to taste
Salt
to taste
Ground black pepper
For the stew
2 tablespoon
Olive oil
1
Onion
2 clove
Garlic
1
Red bell pepper
1
Green bell pepper
1
Eggplant
2 stalk
Thyme
1 stalk
Rosemary
1
Tomato
500 milliliters
Tomato sauce
handful
Basil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat a frying pan over a low heat for 5-10 minutes. Place the lamb chops (cut of end scraps and reserve for later) into the pan fatty-side down and allow them to render gently. Keep the heat low and cook until liquid fat collects in the pan; if juices appear, the chops have been left too long. Remove the chops from the pan and set aside.
Step 2
Cut the reserved lamb scraps into small chunks. Add them to the same pan and cook in the rendered fat until crisp. Once golden and crunchy, remove the scraps and set aside. Take the pan off the heat, keeping the remaining fat for later use.
Step 3
To make the stew, heat the oil in a separate frying pan over a low–medium heat. Add the onion with a pinch of salt and cook for a few minutes until softened. Stir in the grated garlic, chopped red pepper, green pepper, eggplant, thyme and rosemary sprigs. Cook for 5 minutes until the vegetables are just tender, then season with salt and pepper.
Step 4
Add the fresh tomato, tomato sauce (passata) and the basil. Cook gently for 10 minutes, stirring occasionally, making sure the mixture does not boil so the vegetables don’t overcook.
Step 5
Place the lamb chops in a shallow bowl and drizzle with olive oil, salt and pepper. Transfer them to a clean frying pan set over a low–medium heat, or to a barbecue grill. Cook for about 1-2 minutes on each side, depending on thickness, until nicely charred. If barbecuing, drizzle a little olive oil over the chops to encourage flames and add a deeper smoky flavour.
Step 6
Remove the chops from the heat and leave to rest for 5 minutes.
Step 7
To serve, spoon the vegetable stew onto plates and arrange the lamb chops on top. Garnish with extra torn basil leaves, rosemary and a drizzle of olive oil.
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