Lamb Chops with Eggplant Caponata

Name: Lamb Chops with Eggplant Caponata
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 8 servings Arugula, for garnish; 59 milliliters balsamic vinegar; 1 teaspoon capers; 1 smalls eggplant, diced; 2 cloves garlic, minced; 8 servings Kosher salt and freshly ground pepper; 12 lamb loin chops; 59 milliliters extra-virgin olive oil; 1 small onion, diced; 1 Tbsp pine nuts, toasted; 1 teaspoon finely chopped rosemary; 1 tomato, seeded and diced

Lamb Chops with Eggplant Caponat From preparation to the plate, this recipe takes roughly 1 hour. If you have onion, tomato, pine nuts, and a few other ingredients on hand, you can make it. To use up the tomato you could follow this main course with the Pink Peony Popcorn Balls as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Heat the olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and garlic; cook 3 minutes.

Ingredients you will need

Garlic

Onion

Add the eggplant, season with salt and pepper and cook until the eggplant begins to soften, about 3 more minutes.

Ingredients you will need

Salt And Pepper

Eggplant

Add the rosemary, tomato and vinegar and simmer until the vegetables are tender, about 10 minutes.

Ingredients you will need

Vegetable

Rosemary

Vinegar

Tomato

Remove from the heat and stir in the capers and pine nuts; set aside to cool slightly.

Ingredients you will need

Pine Nuts

Capers

Place a large skillet over high heat. Season the lamb chops with salt and pepper. Working in batches, place the lamb chops in the pan, fat-side down, and cook until the fat begins to render, 4 to 5 minutes. Turn the chops onto their sides and cook until crisp and brown, 4 to 5 minutes per side for medium-rare.

Ingredients you will need

Salt And Pepper

Lamb Chop