Grilled Alberta Free Range Lamb Chops Recipe
Ratatouille, Barolo reduction
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Ingredients
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Lamb Chops
Ratatouille
Barolo Reduction
Method
Preparing the Lamb Chops
- 1
Marinate the Lamb Chops
In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add lamb chops and coat them well. Cover and marinate in the refrigerator for at least 1 hour.
- 2
Preparing the Ratatouille
- 3
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced eggplant, zucchini, red bell pepper, onion, and garlic. Season with salt and black pepper. Sauté for about 10-12 minutes or until the vegetables are tender.
- 4
Add Tomatoes and Basil
Add the diced tomatoes and fresh basil to the skillet. Cook for an additional 5 minutes, stirring occasionally. Adjust seasoning if needed.
Preparing the Barolo Reduction
- 5
Serving
- 6
Plate the Dish
On each plate, place a generous scoop of ratatouille, top with grilled lamb chops, and drizzle with Barolo reduction. Serve immediately.