Bart's Recipes
Preheat the oven to 200 degrees. Cut the zucchini and red onion into rough, equal pieces. Strip the fresh thyme and rosemary from the stems and chop the herbs finely. Peel the garlic clove and crush it lightly with the side of a knife.
Distribute the zucchini pieces, red onion, and five cherry tomatoes over a baking dish or baking sheet. Pour the tablespoon of olive oil over them and add the finely chopped thyme and rosemary. Mix the vegetables well so everything is coated with oil and herbs. Place the dish in the oven and roast the vegetables for twenty minutes until tender.
Toward the end of the cooking time, heat a skillet over high heat. Place the crushed garlic clove in the dry or lightly oiled pan to impart flavor to the surface. Add the two to three lamb chops and sear the meat quickly. Cook the chops for two to three minutes per side.
Remove the roasted vegetables from the oven and transfer them directly to a plate. Remove the lamb chops from the pan and place them beside or on top of the vegetables. Serve the meal immediately.
