Lamb Chops with Roasted-Eggplant Relish

Lamb Chops with Roasted-Eggplant Relish
Photo by Romulo Yanes


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

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


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