Directions:
- 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.
- Meanwhile, toss together eggplant, pimientos, onion, parsley, sugar, remaining 2 tablespoons oil, and salt and pepper to taste. Serve eggplant relish over lamb.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.3 Kcal (1174 kJ) | ||
| Calories from fat | 230.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.63g | 39% | |
|---|---|---|---|
| Cholesterol | 46.64mg | 16% | |
| Sodium | 137.73mg | 6% | |
| Potassium | 122.6mg | 3% | |
| Total Carbs | 1.69g | 1% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 10.53g | 21% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 1.4mg | 8% | |
| Calcium | 22.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 278.01 Kcal (1164 kJ) | ||
| Calories from fat | 228.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.42g | 39% | |
|---|---|---|---|
| Cholesterol | 46.25mg | 16% | |
| Sodium | 136.61mg | 6% | |
| Potassium | 121.59mg | 3% | |
| Total Carbs | 1.68g | 1% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 10.44g | 21% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 1.4mg | 8% | |
| Calcium | 22.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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