Lamb Chops with Eggplant Caponata

Ingredients

• 8 servings arugula for garnish
• 0.3 cup balsamic vinegar 
• 1 teaspoon capers 
• 0.5 small eggplant diced
• 2 cloves garlic minced
• 8 servings kosher salt and pepper freshly ground
• 12  lamb loin chops 
• 0.3 cup olive oil extra-virgin
• 1 small onion diced
• 1 tablespoon pinenuts toasted
• 1 teaspoon rosemary finely chopped
• 1  tomatoes diced seeded

Equipment

• frying pan

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic; cook 3 minutes.
3. Add the eggplant, season with salt and pepper and cook until the eggplant begins to soften, about 3 more minutes.
4. Add the rosemary, tomato and vinegar and simmer until the vegetables are tender, about 10 minutes.
5. Remove from the heat and stir in the capers and pine nuts; set aside to cool slightly.
6. 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.
7. Divide the eggplant caponata and lamb chops among plates and garnish with arugula.
8. Photograph by Jim Franco