Lamb chops, tomato, and zucchini gratin

Rack of lamb

1. 1 Make cuts in the fat of the rack with a knife. Season with garlic, rosemary, and thyme and sear both sides of the lamb in the skillet, starting with the fat side.
2. 2 Fry a few rosemary sprigs and set aside.
3. 3 Transfer to the oven at 200°C for about 12 to 20 minutes, depending on size. Remove and let rest.
4. 4 Cut the chops and season them again. Coat each chop with olive oil and grated sandwich bread. Set aside.

Tomato and zucchini gratin

1. 5 Cut the zucchini into 2 mm rounds. Quickly sauté in olive oil, just to soften, and season with salt and pepper.
2. 6 Also quickly sauté the onions in olive oil and season.
3. 7 Cut the tomatoes into 2 mm rounds. In a baking dish greased with olive oil, layer the zucchini and tomato slices in alternating rows.
4. 8 Top with the onions and chopped herbs. Cover with cheese and drizzle with olive oil, then bake in the oven at 200°C until gratinéed and golden, about 30 to 40 minutes.

If you prefer the onions separately

1. 9 Season the sautéed onions with all the ingredients.

Assembly

1. 10 Place the lamb chops in a very hot oven to toast for five minutes.
2. 11 Place the onions in the center of the plate (if making them separately) and arrange the gratin vegetables on top. Place two chops on top.
3. 12 Garnish with garlic and the fried rosemary. Serve.