Lamb Chops with Eggplant Caponata

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

NUTRITION INFO
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


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Easter