CUMIN AND HONEY SCENTED LOIN LAMB CHOPS WITH EGGPLANT

Cumin and Honey Scented Loin Lamb Chops with Eggplant image

Provided by Food Network

Time 1h25m

Yield 6 servings

Number Of Ingredients 11

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8 tablespoons Dijon mustard
2 cups canola oil
4 tablespoons honey
2 teaspoons ground cumin
2 teaspoons chili powder
12 loin lamb chops
Salt and pepper
1 small eggplant, ends removed, cut into 12 (2-inch) round slices
6 tablespoons extra virgin olive oil
2 teaspoons ground cumin
2 teaspoons herbes de Provence

Steps:

In a medium bowl, combine the mustard, canola oil, honey, cumin, and chili powder. In a rectangular pan, arrange the chops so they are in one layer, pour the marinade over the chops, cover with plastic wrap and refrigerate. Allow the meat to marinate at least one hour and up to 6 hours, turning the meat over at least once.
EGGPLANT: In a large bowl or rectangular glass dish, drizzle the eggplant slices with extra virgin olive oil and sprinkle with the cumin and herbes de Provence. Season with salt and pepper.
When ready to grill, prepare a charcoal or wood fire and allow it to burn down to ashes, or preheat a broiler if cooking indoors. Place the eggplant rounds on the grill and cook 1 to 2 minutes on each side, until slightly charred and tender. Remove from the grill and reseason with salt and pepper. (This may also be done on the stovetop, with a Teflon-coated grill pan.)
Season the lamb chops with salt and pepper and place on the grill. Grill chops for 4 to 5 minutes on each side or until medium rare. (This may also be done in the broiler.)
To serve, place the eggplant slices on a large platter, overlapping in an oval. Place the lamb chops over the eggplant. To serve on individual plates, place 2 slices of eggplant on each plate and top with two lamb chops.
Serve with your favorite grain salad, glazed carrots, haricots verts, or sliced tomatoes.