California Farm Mint Eggplant Lamb Chop Salad

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.
California Farm Mint Eggplant Lamb Chop Salad
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.
Steps
- 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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