Bart's Recipes
Begin by mincing the garlic. Rub the lamb chops with a drizzle of olive oil, the garlic, the ras el hanout, pepper, and salt. Let the meat marinate for thirty minutes. Meanwhile, preheat the oven to 200 degrees Celsius and cut the eggplant, zucchini, and bell pepper into large chunks.
Spread the cut vegetables over a baking sheet. Drizzle with olive oil and season with pepper and salt. Roast the eggplant, zucchini, and bell pepper in the preheated oven for twenty minutes until tender and lightly golden.
Chop the fresh mint finely and stir it through the full-fat yogurt. Heat a grill pan over high heat and wait until it is quite hot. Grill the marinated lamb chops for three to four minutes per side, remove them from the pan, and let the meat rest briefly.
Scoop the warm roasted vegetables onto the plates and lay the grilled lamb chops alongside. Serve the dish immediately and pass the fresh mint yogurt as a sauce on the side.
