Grilled American Shoulder Chops with Herbed Marinade & Eggplant Caponata
2 hrs. - overnight
2 hrs. - overnight
- 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
- 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 garlic cloves, 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
- In a blender, combine scallions, tarragon, parsley, oil, wine, lemon zest and juice, and garlic, and season with salt and pepper; purée until smooth.
- Coat both sides of chops generously with herb mixture. Allow to marinate for 2 hours or overnight.
- To prepare Eggplant 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.
- Preheat a 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 atop of Eggplant Caponata.
Source: Chef Will Gilson, Puritan & Company & The American Lamb Board