Ingredients: 1 serving

• 9 oz (approx 3 chops) lamb chops
• salt and pepper
• 1/3 zucchini, cut into bite-sized pieces
• 1/3 Japanese eggplant, cut into bite-sized pieces
• 1/2 Tbsp olive oil
• 1-1/3 Tbsp Kewpie Deep Roasted Sesame Dressing
• cumin powder, a pinch
• 1/2 tsp fresh rosemary, chopped

Directions

1. Season the lamb chops with salt and pepper. In a frying pan, heat the oil and cook the lamb chops for 4 minutes. Flip and add vegetables to the pan. Cook for another 4 minutes or until desired doneness.
2. In a small bowl, mix the dressing, cumin and rosemary. Transfer the lamb chops and vegetables to the serving plate and drizzle the dressing mixture. Serve hot.