Name: Grilled American Lamb Shoulder Chops with Herb Marinade & Eggplant Caponata
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 8 American lamb shoulder chops; 0.50 cup Scallions, white & green parts minced (4 scallions); 0.50 cup Fresh tarragon, minced; 0.50 cup Fresh parsley, minced; 0.25 cup Olive oil; 0.25 cup Dry white wine; 1 Lemon, zested & juiced; 2 Garlic; Kosher salt & freshly ground black pepper, to taste; 0.50 cup Vegetable oil; 2 Japanese eggplants (or 1 medium eggplant) small dice; 2 Celery ribs, small diced; 1 Red onion, small dice; 3 Garlic, thinly sliced; Salt & pepper, to taste; 1 cup Cherry tomatoes, halved; 1 cup Diced roasted piquillo or red peppers; 2 tbsp Capers; 0.50 cup Raisins; 0.25 cup Balsamic vinegar; 0.25 cup Sherry vinegar; 2 tbsp Sambal or mild hot sauce (or to taste); 0.50 cup Extra-virgin olive oil; 0.50 cup Dried scallions; 0.50 cup Parsley, chopped; 0.50 cup Mint, chopped

CategoryLamb Shoulder

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).

Yields8 Servings

Prep Time2 hrsCook Time15 minsTotal Time2 hrs 15 mins

Lamb & Marinade

8 American lamb shoulder chops

0.50 cup Scallions, white & green parts minced (4 scallions)

0.50 cup Fresh tarragon, minced

0.50 cup Fresh parsley, minced

0.25 cup Olive oil

0.25 cup Dry white wine

1 Lemon, zested & juiced

2 Garlic

Kosher salt & freshly ground black pepper, to taste

Eggplant Caponata

0.50 cup Vegetable oil

2 Japanese eggplants (or 1 medium eggplant) small dice

2 Celery ribs, small diced

1 Red onion, small dice

3 Garlic, thinly sliced

Salt & pepper, to taste

1 cup Cherry tomatoes, halved

1 cup Diced roasted piquillo or red peppers

2 tbsp Capers

0.50 cup Raisins

0.25 cup Balsamic vinegar

0.25 cup Sherry vinegar

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

0.50 cup Extra-virgin olive oil

0.50 cup Dried scallions

0.50 cup Parsley, chopped

0.50 cup Mint, chopped

Lamb

In 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

In 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

Preheat 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.

Ingredients