Lamb Chops with Roasted-Eggplant Relish Recipe

  • 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
  1. 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.
  2. Meanwhile, toss together eggplant, pimientos, onion, parsley, sugar, remaining 2 tablespoons oil, and salt and pepper to taste. Serve eggplant relish over lamb.