Lamb Chops with Roasted-Aubergine Relish

Ingredients for Lamb Chops with Roasted-Aubergine Relish

• 4 (1/2-inch-thick) lamb shoulder chops (6 to 230g each)

• 45ml extra-virgin olive oil, divided

• 1 (275g) jar roasted aubergine, drained (cut up any large pieces)

• 1 (110g) jar sliced pimientos, rinsed and drained

• 40g finely chopped sweet onion such as Vidalia or Walla Walla

• 1/4 cup finely chopped flat-leaf parsley

• 1/2 teaspoons sugar, or to taste

How to make Lamb Chops with Roasted-Aubergine Relish

Pat lamb chops dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoons 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.

Meanwhile, toss together aubergine, pimientos, onion, parsley, sugar, remaining 2 tablespoons oil, and salt and pepper to taste. Serve aubergine relish over lamb.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.