Grilled American Lamb Shoulder Chops with Herb Marinade & Eggplant Caponata

  

June 27, 2022

Recipe provided by Chef Will Gilson, Puritan & Company, courtsy of the American Lamb Board (Grilled American Lamb Shoulder Chops with Herb Marinade and Eggplant Caponata | American Lamb).

  • Prep: 2 hrs
  • Cook: 15 mins

Ingredients

Lamb & Marinade

8 American lamb shoulder chops

1/2 cup Scallions, white & green parts minced (4 scallions)

1/2 cup Fresh tarragon, minced

1/2 cup Fresh parsley, minced

1/4 cup Olive oil

1/4 cup Dry white wine

1 Lemon, zested & juiced

2 cloves Garlic

Kosher salt & freshly ground black pepper, to taste

Eggplant Caponata

1/2 cup Vegetable oil

2 small Japanese eggplants (or 1 medium eggplant) small dice

2 Celery ribs, small diced

1 Red onion, small dice

3 cloves Garlic, thinly sliced

Salt & pepper, to taste

1 cup Cherry tomatoes, halved

1 cup Diced roasted piquillo or red peppers

2 tbsp Capers

1/2 cup Raisins

1/4 cup Balsamic vinegar

1/4 cup Sherry vinegar

2 tbsp Sambal or mild hot sauce (or to taste)

1/2 cup Extra-virgin olive oil

1/2 cup Dried scallions

1/2 cup Parsley, chopped

1/2 cup Mint, chopped

Directions

Lamb

1In a blender, combine scallions, tarragon, parsley, oil, wine, lemon zest and juice, and garlic, and season with salt and pepper; puree until smooth. Coat both sides of chops generously with herb mixture. Allow to marinate for 2 to 3 hours or overnight.

Caponata

1In a large sauté pan, heat oil. Add eggplant, celery, onion and garlic. Season with salt and pepper; cook until soft, about 5 minutes. Add tomatoes, peppers and capers; cook until tomatoes break down. Add raisins, balsamic vinegar, sherry vinegar and sambal; cook until vinegar mellows. Remove from heat; add oil once cool. Finish with scallions, parsley and mint.

Finish

1Preheat a gas or charcoal grill for high-heat grilling. Season marinated chops with salt and pepper. Grill until chops have distinctive grill marks, about 3 minutes. Reposition chops to create crosshatched grill marks; cook about 3 minutes more. (The chops will have only cooked on one side.) Flip chops; reduce heat to medium-low or move to cooler part of the grill. Cook chops until medium-rare, 2 to 3 minutes more. Let chops rest for about 5 minutes; serve on top of caponata.

00:00