Serves4
- Active time:10 min
- Start to fnish:10 min
August 2007
Lamb shoulder chops are everything a cook wants: They’re inexpensive and quick-cooking, yet they deliver more robust flavor than pricier rib chops.
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4
(1/2-inch-thick) lamb shoulder chops (6 to 8 ounces each)
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2
cups
panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
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3
tablespoons
extra-virgin olive oil, divided
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1
(10-ounce) jar roasted eggplant, drained (cut up any large pieces)
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1
(4-ounce) jar sliced pimientos, rinsed and drained
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1/4
cup
finely chopped sweet onion such as Vidalia or Walla Walla
-
1/4
cup
finely chopped flat-leaf parsley
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1/2
teaspoon
sugar, or to taste
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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.
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Meanwhile, toss together eggplant, pimientos, onion, parsley, sugar, remaining 2 tablespoons oil, and salt and pepper to taste. Serve eggplant relish over lamb.
