Lamb Chops With Mediterranean Vegetables - cooking recipe

Ingredients

6 tbsp olive oil
3 None red onions, peeled and sliced
1 lb eggplant, cut into chunks
1 lb zucchini, cut into chunks
1/2 lb tomatoes, cut into chunks
1 tbsp balsamic vinegar
1 sprig fresh rosemary, chopped
2 None fresh bay leaves
1/2 cup red wine
1 1/4 cup vegetable stock
1 lb lamb chops
None dash lemon juice
1 1/2 slices smoked bacon, diced
2 cloves garlic, peeled and minced
3 slices white bread, cut into small diamonds
1 bunch fresh thyme, a little reserved for garnish, remainder chopped
1/2 cup Parmesan cheese, shaved
None None lemon slices, for garnish

Preparation

Heat 4 tbsp oil in a pot and saute the onions, eggplant, zucchini and tomatoes over high heat for 5 mins. Stir in the vinegar and season. Add the rosemary, bay leaves, wine and stock and simmer for 15 mins.
Meanwhile, heat 2 tbsp oil in a pan and sear the lamb chops for 3-4 mins on each side, until browned. Season with salt, black pepper and a dash of lemon juice. Add the bacon, garlic and bread and fry until browned. Sprinkle in the thyme.
Spoon the vegetables and chops into serving dishes and garnish with Parmesan shavings, lemon slices and thyme sprigs.