Lamb Chops with Roasted-Eggplant Relish |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Lamb shoulder chops are everything a cook wants: They're inexpensive and quick-cooking, yet they deliver more robust flavor than pricier rib chops. 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 |
Directions:
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.
2. Meanwhile, toss together eggplant, pimientos, onion, parsley, sugar, remaining 2 tablespoons oil, and salt and pepper to taste. Serve eggplant relish over lamb.
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