Recipe provided by | Chef Will Gilson, Puritan and Company
Servings: 8 Preparation Time: 2 hours Cook Time: 15 Minutes
INGREDIENTS
LAMB AND MARINADE
8 American Lamb shoulder chops
1/2 cup minced scallions, white and green parts (4 scallions)
1/2 cup minced fresh tarragon
1/2 cup minced fresh parsley
1/4 cup olive oil
1/4 cup dry white wine
1 lemon, zested and juiced
2 cloves garlic
Kosher salt and freshly ground black pepper, as needed
EGGPLANT CAPONATA
1/2 cup vegetable oil
2 small Japanese eggplants (or 1 medium eggplant), small dice
2 ribs celery, small dice
1 red onion, small dice
3 cloves garlic, thinly sliced
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1 cup diced roasted piquillo or red peppers
2 tablespoons capers
1/2 cup raisins
1/4 cup balsamic vinegar
1/4 cup sherry vinegar
2 tablespoons sambal or mild hot sauce (or to taste)
1/2 cup extra-virgin olive oil
1/2 cup diced scallions
1/2 cup chopped parsley
1/2 cup chopped mint
DIRECTIONS
FOR THE 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.
FOR THE 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.
TO 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.