Roast lamb with summer vegetables

1. Wash 2 zucchinis, 24 cherry tomatoes, 2 eggplants, basil and rosemary. Dice the zucchinis and the eggplants. Mince the basil. Peel and chop the onions and the garlic cloves. Crush the garlic in 60 g of honey.

2. Heat a skillet and toss the onions for 5 minutes over moderate heat then add the garlic honey, 3 tablespoons of olive oil and season with salt and pepper. Incorporate the zucchinis and the eggplants and the rosemary and mix well.

3. Place the roasted lamb in a pan with 2 tablespoons olive oil over high heat until all sides are browned. Season with salt and pepper. Place the meat in the skillet on top of vegetables. Add basil and cherry tomatoes, cover and leave to cook for 20 minutes over low heat, for a medium doneness.

4. Serve the roast lamb in slices with vegetables on the side.

Photo credit : Sucré Salé