Time: 1 hour.
Complexity: easily
Servings: 8

Pan-fry natural lamb chops and serve them with caponata—a Sicilian stew of eggplant, tomatoes, herbs, capers, and pine nuts. The rich, slightly tart flavor of caponata perfectly complements and balances the richness of the lamb. Pan-fry the chops for a few minutes on each side until they're crispy on the outside and juicy and medium-rare on the inside, but you can cook them as desired. Serve with fresh arugula and enjoy a restaurant-quality dish that's easy to make at home.

Ingredients:

• 12 - 16 natural lamb loin cutlets
• 1/4 cup olive oil
• 1 small onion, diced
• 2 cloves garlic, crushed
• Half a small eggplant, diced
• 1 teaspoon finely chopped rosemary
• 1 tomato, seeded and diced
• 1/4 cup balsamic vinegar
• 1 teaspoon capers
• 1 tbsp toasted pine nuts
• Arugula for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mutton, eggplants, tomatoes, capers, balsamic vinegar, pine nuts, rosemary, arugula

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Preparation:

Step 1
• Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes. Add the eggplant, season with salt and pepper, and cook until the eggplant begins to soften, about 3 minutes more. Add the rosemary, tomato, and balsamic vinegar and simmer until the vegetables are tender, about 10 minutes. Remove from heat and stir in the capers and pine nuts; set the caponata aside to cool slightly.
Step 2
• Place a large skillet over high heat. Season the lamb patties with salt and pepper. Place them in batches, fat side down, and cook until the fat begins to render, 4-5 minutes. Flip the patties over and cook until crispy, 4-5 minutes per side for medium-rare.
Step 3
• Divide the eggplant caponata and cutlets among plates and serve with arugula.

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