Lamb Chops with Roasted-Eggplant RelishRomulo Yanes
Lamb shoulder chops are everything a cook wants: They're inexpensive and quick-cooking, yet they deliver more robust flavor than pricier rib chops.
Recipe information
Total Time
10 min
Yield
Makes 4 servings
Ingredients
4
(1/2-inch-thick) lamb shoulder chops (6 to 8 ounces each)
3
tablespoons extra-virgin olive oil, divided
1
(10-ounce) jar roasted eggplant, drained (cut up any large pieces)
1
(4-ounce) jar sliced pimientos, rinsed and drained
1
/4 cup finely chopped sweet onion such as Vidalia or Walla Walla
1
/4 cup finely chopped flat-leaf parsley
1
/2 teaspoon sugar, or to taste
Need to make a substitution?
Preparation
Step 1
Pat lamb chops dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sear lamb, turning over once, until browned, about 5 minutes total for medium.
Step 2
Meanwhile, toss together eggplant, pimientos, onion, parsley, sugar, remaining 2 tablespoons oil, and salt and pepper to taste. Serve eggplant relish over lamb.