Name: Lamb Chops with Eggplant Puree & Lemony Arugula Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 3 eggplants; 3 cloves garlic; 18 lamb rib chops; 1 ½ lemons; black pepper; Dijon mustard; extra virgin olive oil; salt

Lamb Chops with Eggplant Puree & Lemony Arugula SaladLamb Chops with Eggplant Puree & Lemony Arugula Salad — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

3 eggplants

3 cloves garlic

18 lamb rib chops

1 ½ lemons

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat the oven to the broil setting and position the rack in the upper third of the oven.

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Halve the eggplants lengthwise and place the halves cut-side-up in a baking dish.

Place the eggplants in the oven and broil until browned on top, 4 to 5 minutes. Then, flip the halves over and continue to broil until the flesh is tender, another 4 to 5 minutes. Once done, remove from the oven and set aside to cool.

Juice the lemon; divide evenly between a small bowl and a large salad bowl.

To the lemon juice in the salad bowl, add olive oil and Dijon; whisk together.

Add the arugula to the salad bowl and toss to thoroughly coat with the dressing; set aside.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the lamb chops dry with paper towels and place on a plate; rub with olive oil and season with salt and pepper on both sides.

Once the skillet is hot, add the lamb chops and cook until desired doneness, 2 to 5 minutes per side.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the small bowl with the lemon juice.

Scoop the eggplant flesh out of the skin and transfer to a small saucepan; discard the skin.

To the eggplant, add the lemon juice and garlic mixture, olive oil, salt, and pepper; purée the mixture with a hand blender or mash with a potato masher until smooth.

To serve, divide the eggplant purée between plates, place the lamp chops on top, and add the arugula salad on the side. Enjoy!

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