Lamb Chops with Eggplant Caponata
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 372 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 114 milligrams
- Sodium
- 233 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 2 grams
- Protein
- 37 grams
- Sugar
- 4 grams
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
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.