LAMB CHOPS WITH ROASTED-EGGPLANT RELISH

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Lamb Chops with Roasted-Eggplant Relish image

Lamb shoulder chops are everything a cook wants: They're inexpensive and quick-cooking, yet they deliver more robust flavor than pricier rib chops.

Provided by Ian Knauer

Time 10m

Yield Makes 4 servings

Number Of Ingredients 7

4 (1/2-inch-thick) lamb shoulder chops (6 to 8 ounces each)
3 tablespoons extra-virgin olive oil, divided
1 (10-ounce) jar roasted eggplant, drained (cut up any large pieces)
1 (4-ounce) jar sliced pimientos, rinsed and drained
1/4 cup finely chopped sweet onion such as Vidalia or Walla Walla
1/4 cup finely chopped flat-leaf parsley
1/2 teaspoon sugar, or to taste

Steps:

  • 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.
  • Meanwhile, toss together eggplant, pimientos, onion, parsley, sugar, remaining 2 tablespoons oil, and salt and pepper to taste. Serve eggplant relish over lamb.

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