8 Elysian Fields 6 oz lamb loin chops (2 per person)
3 cloves garlic, finely chopped
Dried thyme
Salt
Pepper
Ratatouille:
a 3/4-pound eggplant, sliced for grilling (about 3 cups)
1 small zucchini, scrubbed and sliced for grilling
Sea salt
1 onion, sliced for grilling
1 red bell pepper, halved and cored
Olive oil
2 large garlic cloves, peeled and minced
3/4 pound small ripe tomatoes, seeded and chopped coarsely (about 1 1/4 cups)
1/2 cup fresh basil leaves chiffonade (cut into slices across the width)
Directions
Blend garlic, dried thyme, salt, and pepper together with 2 TBSP of olive oil.
Rub this marinade into the lamb. This step can be done the day before or one hour before.
Grill over medium high heat for 3 minutes per side for rare, 4 minutes per side for medium.
Slice for serving, along with the following recipe.
Prepare the eggplant and zucchini:
Lay the slices on double thick paper towels and salt heavily; let drain for 20 minutes, flip the slices, and salt the other side. Let the moisture drain for another 20 minutes, pat the vegetables dry, and transfer them to a platter.
