Lamb Chops with Eggplant Caponata (Michael Symon) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1/4 cup extra-virgin olive oil |
1 small onion, diced |
2 cloves garlic, minced |
1/2 small eggplant, diced |
kosher salt and freshly ground pepper |
1 teaspoon finely chopped rosemary |
1 tomato, seeded and diced |
1/4 cup balsamic vinegar |
1 teaspoon capers |
1 tablespoon pine nuts, toasted |
12 to 16 lamb loin chops |
arugula, for garnish |
Directions:
1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; cook 3 minutes. Add the eggplant, season with salt and pepper and cook until the eggplant begins to soften, about 3 more minutes. Add the rosemary, tomato and vinegar and simmer until the vegetables are tender, about 10 minutes. Remove from the heat and stir in the capers and pine nuts; set aside to cool slightly.
2. Place a large skillet over high heat. Season the lamb chops with salt and pepper. Working in batches, place the lamb chops in the pan, fat-side down, and cook until the fat begins to render, 4 to 5 minutes. Turn the chops onto their sides and cook until crisp and brown, 4 to 5 minutes per side for medium-rare.
3. Divide the eggplant caponata and lamb chops among plates and garnish with arugula.
4. Photograph by Jim Franco
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