Warm Lamb Salad With Croutons - cooking recipe

Ingredients

4 slices white bread
1 tbsp vegetable oil
1 clove garlic, crushed
4 medium zucchini, thinly sliced
4 None baby eggplant, thinly sliced
8 None lamb chops, frenched (bones exposed)
1/2 cup beef stock
2 cups curly endive
3 None tomatoes, coarsely chopped
1/2 cup balsamic vinegar

Preparation

Preheat the oven to 425\u00b0F.
Cut the crusts from the bread. Halve each slice diagonally. Combine the oil and garlic in small bowl. Brush on the bread. Place the bread in a single layer on a baking pan.
Toast in the oven, turning once, for about 4 mins each side, or until the croutons are lightly browned and crisp.
Meanwhile, cook the zucchini and eggplant in a heated large nonstick skillet on medium heat, in batches, for about 5-10 mins, or until just tender. Remove from pan. Cover to keep warm.
Cook lamb in the same pan on medium heat, in batches, for about 5-10 mins, or until browned both sides and cooked to desired doneness. Remove from the pan. Cover to keep warm.
Add vinegar to the pan and bring to a boil. Add the stock. Reduce the heat to low; simmer, uncovered, for about 5 mins, or until sauce reduces by half.
Meanwhile, combine the cooked vegetables, endive and tomato.
Divide the croutons and vegetables among plates. Top with lamb chops and drizzle with balsamic dressing.