Sautéed lamb chops with eggplant
vinaigrette
1 eggplant, cut
into 1-inch dice
1/4C or so olive
oil
salt and freshly
ground pepper
spice rub of
choice
eight 1-1/2-inch
thick lamb chops
1 Tbsp. fresh
thyme leaves
Tomato eggplant vinaigrette
1/2C dry white wine
3 Tbsp. red wine
vinegar
2 tsp. honey
mustard
1/3C olive oil
1 Tbsp. sun-dried
tomatoes, oil packed, finely chopped (optional)
salt and freshly
ground pepper
2 Tbsp. basil
leaves, thinly sliced
Preheat oven to
375F. Toss the eggplant with olive oil, salt, pepper and spice rub until well
coated. Spread on a large baking sheet
and roast for 10 minutes. Stir and
continue to roast until cubes are very soft – about 10 minute more. Set aside.
Crush.
Season chops with
salt, pepper, spice rub and sprinkle with thyme. Heat olive oil in a sauté pan and sear the
chops for 2 to 3 minutes per side. Let
rest while finishing vinaigrette. Temperature should be 125F/130F. Pour off fat from the pan, add the wine and
whisk to loosen any browned bits. Reduce
by half. Add the vinegar and heat. Remove from the heat and whisk in mustard, sun
dried tomatoes and oil to form a vinaigrette.
Stir into the reserved eggplant along with basil, salt and pepper to
taste. Divide the chops among plates and
spoon the vinaigrette over.
MAKES: 8 servings
