Lamb Chops with Roasted-Eggplant Relish

239264
Course Main Dishes Total Time

Ingredients in this Recipe

  • 1 (10 ounce) jar roasted eggplant, drained (cut up any large pieces)
  • 1 (4 ounce) jar sliced pimientos, rinsed and drained
  • 1/2 teaspoon sugar, or to taste
  • 1/4 cup finely chopped flat leaf parsley
  • 1/4 cup finely chopped sweet onion such as Vidalia or Walla Walla
  • 3 tablespoons extra virgin olive oil, divided
  • 4 (1/2 inch thick) lamb shoulder chops (6 to 8 ounces each)

Recipe Preparation

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