Lamb Chops with Roasted-Eggplant Relish

Ingredients

• 1 10-ounce jar roasted eggplant
• 1 4-ounce jar sliced pimientos
• ¼ cup sweet onion such as Vidalia or Walla Walla
• ¼ cup flat-leaf parsley
• ½ teaspoon sugar
• 3 tablespoons extra-virgin olive oil
• 4 1/2-inch-thick lamb shoulder chops (6 to 8 ounces each)

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,...

View full recipe at Epicurious