Name: Lamb Chops with Eggplant Caponata
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
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

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.
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.
Divide the eggplant caponata and lamb chops among plates and garnish with arugula.

Photograph by Jim Franco

Courtesy of Food Network Magazine

Lamb Chops with Eggplant Caponata

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