Lamb Chops with Roasted-Eggplant Relish
Succulent lamb shoulder chops served with a flavorful Mediterranean-style relish made from roasted eggplant, pimientos, sweet onions, and fresh parsley.
4 servings
8 min
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Ingredients
- •4 pieces lamb shoulder chops
- •3 tablespoons extra-virgin olive oil
- •1 jar roasted eggplant
- •1 jar sliced pimientos
- •¼ cup sweet onion
- •¼ cup flat-leaf parsley
- •½ teaspoon sugar
- •to taste
Cooking Instructions
- 1.
Pat lamb chops dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sear lamb, turning over once, until browned, about 5 minutes total for medium.
5 min
- 2.
Meanwhile, toss together eggplant, pimientos, onion, parsley, sugar, remaining 2 tablespoons oil, and salt and pepper to taste. Serve eggplant relish over lamb.
3 min
