Photo: Lamb Chops with Eggplant Caponata Recipe
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
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By KatSteffens
Austin, TX
on April 02, 2013
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I made this for Easter Dinner. The lamb was absolutely perfect. My boyfriend (who was in charge of that part since I don't cook a lot of red meat said he sprinkled a little parmesan cheese with the salt and pepper. He also cooked it only 3 minutes per side, let it rest with foil over it to keep it warm, and it was a perfect medium rare.
I added an extra tomato to the caponata. I used extra capers as well because I love them. I also substituted walnuts for the pine nuts and used less balsamic than it called for. Good tips! It was so delicious that I doubled the caponata recipe and used it mixed in with all the extra arugula I had for a healthy lunchtime salad. Excellent dinner party recipe! We also made the four cheese scalloped potatoes on the side. AMAZING special occasion combo!
By roofinbroad
IL
on August 31, 2011
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Used this recipe tonight, absolutely loved it. The caponata complimented the lamb perfectly. I love tart, sour tastes along with the thicker fatty taste of the lamb. That's why lemons goes well with lamb. Love walking out to my garden and picking out one of my beautiful young eggplants and tomatoes. Love pine nuts but did not have, so I used walnuts. Delicious. My husband does like lamb much but loved the caponata. Reading an earlier review, I use just over an 1/8 of a cup as opposed to the 1/4 cup of balsamic vinegar.
By cherylecooke_12...
Charlotte, 73
on August 16, 2010
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My husband surprised me a couple of nights ago by preparing me dinner. Knowing my passion for lamb and Chef Symon he pulled this recipe of the FN site. It was amazing! A few technical errors which I appreciatively overlooked (a little overcooked and he had to use 3X the pine nuts because he burnt them twice but I was very impressed he pulled off a restaurant quality meal. One note to the previous comment... my husband used a balsamic vinaigrette instead of balsamic vinegar so the suggestion on less vinegar is probably a good choice.
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