Ingredients
- 1/2 cup extra virgin olive oil
- 1 large red onion, chopped (2 cups)
- 6 cloves garlic, minced
- 1 large eggplant, cut in 3/4-inch cubes (about 1-1/4 lb.; 6 cups)
- 1 14-oz. can whole peeled plum tomatoes in puree
- 2 or 3 medium oranges
- 1 Tbsp. sugar
- 8 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
- 8 slices baguette, toasted
- Fresh thyme sprigs
Servings: 8 Prep Time: 20 min Cook Time: 15 min Lamb is a great source of protein and essential vitamins and minerals, and can be found at the meat counter of most grocery stores. This delicious main-dish recipe combines lamb, eggplant, and tomatoes for a complete meal. Serve grilled lamb and eggplant relish with toasted baguettes and thyme sprigs for a unique weeknight dinner.
Directions
- In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic; cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.
- Meanwhile, finely shred enough orange peel to make 2 teaspoons; set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.
- In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture; season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.
- Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.
