Wednesday, August 7, 2019

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