Lamb Chops with Eggplant Caponata

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  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Divide the eggplant caponata and lamb chops among plates and garnish with arugula.