California Farm Mint Eggplant Lamb Chop Salad

Name: California Farm Mint Eggplant Lamb Chop Salad
Total time: 3600 s
Yield: 2 people
Cuisine: American
Ingredients: 8 lamb chops, 1” thick, 2 pounds; 8 purple eggplant rounds, unpeeled, 1” thick, cut same size as lamb chops; 4 Tbs chopped fresh mint; 1 clove Crushed garlic; Cracked green pepper corns, cracked coarse seasalt, 4 pinches per salad; 2 Tbs extra virgin olive oil; 1 Tbs lemon juice; 1 Tbs white wine; 4 wedges fresh lemon; 2 tessaloniki ripe tomatoes; 2 slices mild white onion; 16 sevillano brined olives; 2 green cabbage leaves

Hobby Horseman @HobbyHorseman

California, United States

Bring equal size mint marinaded lambchops and eggplant rounds to room temperature coated in mixture of olive oil, lemon juice, chopped mint leaves, garlic, pepper and salt. Pan sear lamb chops and eggplant in olive oil. Make salad dressing from pan drippings, leftover mint marinade and white wine. Drizzle over salad. Arrange on sauteed cabbage leaf on slice of glazed onion around heated tomato, serve with olives and lemon wedges.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Under 1 hour

2 people

8lamb chops, 1” thick, 2 pounds
8purple eggplant rounds, unpeeled, 1” thick, cut same size as lamb chops
4 Tbschopped fresh mint
1 cloveCrushed garlic
Cracked green pepper corns, cracked coarse seasalt, 4 pinches per salad
2 Tbsextra virgin olive oil
1 Tbslemon juice
1 Tbswhite wine
4wedges fresh lemon
2tessaloniki ripe tomatoes
2 slicesmild white onion
16sevillano brined olives
2green cabbage leaves
Equipment: large cast iron skillet, olive oil sprayer
Cost: lamb chops $12, other $2, dinner salad $7

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Steps

Under 1 hour

1

Marinade lamb in milk overnight, rinse dry. Mix chopped mint, pepper, salt, garlic, olive oil, lemon juice. Bring lamb chops and eggplant to room temperature. Dry and rub with 2 Tbs mint mixture, let rest five minutes.
2

Medium Heat cast iron skillet, spray with olive oil, put two thick onion slices and two tessaloniki tomatoes down in skillet, green core removed, fry five minutes till onions are glazed and juice inside tomato bubbles up in cut top. Set aside. Now, sear lambchops 10 minutes on bottom, 5 minutes on top, set aside. Next, sear eggplant 10 minutes on bottom, 5 minutes on top.
3

Sautee cabbage leaves in pan drippings, center on plate, white glazed onion slice on top, put fried tomato on top. Arrange lamb chops and eggplant around tomato. Add mint marinade mix and Tbs white wine to pan drippings, scrape, drizzle over salad. Decorate with sevillano olives and lemon wedges. Enjoy.

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Hobby Horseman @HobbyHorseman

on August 25, 2022 06:41

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.

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California Farm Mint Eggplant Lamb Chop Salad

California Farm Mint Eggplant Lamb Chop Salad

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