Lamb Chops with Vegetables Au Gratin

Salt the lamb chops and sear them briefly on both sides together with thyme and rosemary. Peel the potatoes and cut into slices about 5 mm thin and 6 x 3 cm. Cook the slices until firm to the bite and take them out again. Cut zucchini and melanzani into slices as well and fry. Quarter and seed the bell bell pepper and slice the tomatoes. Now coat the potato slices with the braised and chopped shallots. Then layer the rest of the vegetables on top of the potato slices, cutting them as nicely as possible. Season and drizzle with a few drops of olive oil. Place in a greased baking dish and bake in a preheated oven at 150 °C for about 5 minutes. Serve with the briefly fried chops.

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