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.