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California Farm Mint Eggplant Lamb Chop Salad
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A picture of California Farm Mint Eggplant Lamb Chop Salad.

California Farm Mint Eggplant Lamb Chop Salad

Hobby Horseman
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.

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.

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California Farm Mint Eggplant Lamb Chop Salad

Hobby Horseman
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.

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.

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Ingredients

Under 1 hour
2 people
  1. 8lamb chops, 1” thick, 2 pounds
  2. 8purple eggplant rounds, unpeeled, 1” thick, cut same size as lamb chops
  3. 4 Tbschopped fresh mint
  4. 1 cloveCrushed garlic
  5. Cracked green pepper corns, cracked coarse seasalt, 4 pinches per salad
  6. 2 Tbsextra virgin olive oil
  7. 1 Tbslemon juice
  8. 1 Tbswhite wine
  9. 4wedges fresh lemon
  10. 2tessaloniki ripe tomatoes
  11. 2 slicesmild white onion
  12. 16sevillano brined olives
  13. 2green cabbage leaves
  14. Equipment: large cast iron skillet, olive oil sprayer
  15. Cost: lamb chops $12, other $2, dinner salad $7
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Steps

Under 1 hour
  1. 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.

    A picture of step 1 of California Farm Mint Eggplant Lamb Chop Salad.
  2. 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.

    A picture of step 2 of California Farm Mint Eggplant Lamb Chop Salad.
  3. 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.

    A picture of step 3 of California Farm Mint Eggplant Lamb Chop Salad.
    A picture of step 3 of California Farm Mint Eggplant Lamb Chop Salad.
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Hobby Horseman
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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