Herbed Lamb Chops With Caramelized Vegetables

• 5 tbsp oil
• 1 2/3 lb potatoes, sliced
• 2 bunches parsley, chopped
• 1/2 bunch thyme, chopped
• 3 sprigs rosemary, chopped
• 3 slices bread, crumbled
• 4 None lamb chops (each about 6 - 7 oz)
• 1/2 lb cherry tomatoes (about 1 pint)
• 2 tbsp sugar
• 1 lb zucchini, halved lengthways and sliced (about 3 1/4 cups)
• 5 tbsp balsamic vinegar

1. Preheat the oven to 400u0b0F. Heat 3 tbsp of oil in a frying pan and fry the potatoes for about 15 mins until they're golden. Season to taste and keep warm.
2. Meanwhile, chop the herbs and bread finely in a food processor. Set aside. Season the lamb chops. Heat 2 tbsp of oil in a pan and sear the lamb for about 3 mins each side. Coat both sides of the meat with the herb mixture and press down firmly. Roast the steaks in the oven for 10-15 mins.
3. Saute the tomatoes with the sugar in the same pan as the meat for about 2 mins. Add the zucchini, season to taste, then add the vinegar and 1/2 cup of water and bring to a boil. Remove the lamb from the oven and let rest for about 5 mins. Serve the lamb on plates with the potatoes and vegetables.

oil, potatoes, parsley, thyme, rosemary, bread, lamb chops, cherry tomatoes, sugar, zucchini, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/16429 (may not work)