Lamb Chops with Tomato-Eggplant Vinaigrette
Lamb chops are marinated with fresh herbs and then roasted with veggies to perfection! The fresh herbs complement and accentuate the overall taste of the eggplant, tomato mixture, and roasted lamb. A mouthwatering dish that is easy to make on weeknights and special occasions.
Lamb is considered a fancy meat to cook for many people. But why should you wait for special occasions when you can find them on sale and for less than a good steak? Cooking lamb is easy. Choose fresh herbs, a good balsamic vinegar, garlic, salt, and pepper, and you will have succulent lamb meat to enjoy.
When meat is cooked with vegetables, it reminds me of how Haitian legume (also called stew) is made. The cooking method is different; the seasonings, spices, and ingredients are sometimes the same.
What are lamb chops?
Lamb chops are bone-in meat chops cut from the lamb’s loin, sirloin, or rib. You may also find lamb shoulder chops that are easy to cook and flavorful. These cuts are more affordable than a rack of lamb and easier to cook with vegetables.
For this recipe, we will be using the T-bone lamb loin chops. You may also want to buy them at places such as Costco or Bj’s as they might be more affordable unless your local supermarket has a good sale, then you can buy them there.
What seasoning and vinegar are best for lamb chops
Fresh herbs and spices are always best for lamb in general. Combining fresh rosemary, fresh garlic, salt, ground pepper, and a good balsamic vinegar is always a good start to making flavorful lambs.
You can also use a good seasoning blend of herbs and garlic. Italian seasoning and herbs de Provence are great options.
Why should you marinate lamb ahead of time?
Most meat, when marinating ahead of time, is full of flavor and retains moisture. The marinade has time to penetrate and break down the meat’s fibers, facilitating cooking. The meat is more tender and tastier.
Lamb, in general, tastes much better with fresh seasonings and spices. The thicker the cut, the more seasonings, and spices you will need. You can also use dried herbs and spices, but ensure the mixture is thoroughly blended before adding it to the meat. It would be best to watch the cooking time as some cuts may take longer.
The ingredients you will need for the recipe.
This is not a stew! The lamb chops are pre-cooked and finished on a seasoned fresh eggplant cubes bed. The original recipe is from Food & Wine. It has been updated to add more flavors to the tomato-eggplant vinaigrette and the lamb.
- Eggplant: the most common Italian eggplant is widely available. This is perfect for the recipe.
- Olive oil: to add flavor and help the ingredients cook with moisture.
- Italian Seasoning or Herbes de Provence: to season the eggplant. You can choose to season the vegetable with only salt and pepper. But we have found that the dish was more flavorful, seasoning the eggplant with Italian Seasoning or Herbes the Provence.
- Salt and freshly ground pepper: to season the dish.
- T-bone Lamb Loin Chops: one of the best cuts for this recipe.
- Garlic Powder, Fresh Garlic or NouBess Garlic and Herbs will work to season the lamb.
- Dry White Wine: choose a good white wine you would drink or Balsamic Wine Vinegar: a good vinegar makes a huge difference.
- Dijon Mustard: for seasoning.
- Ripe tomatoes: pick firm but ripened tomatoes.
- Onion: for flavor.
- Fresh Basil, mint leaves, or parsley: fresh herbs go very well with lamb dishes.
How to prepare the lamb chops
Preparing your lamb chops is necessary before cooking. Clean the chops your preferred way. Many people choose to rinse the meat under running water; some will prefer the clean the meat with lemon juice or vinegar and then with a quick rinse; others will cook the meat straight from its packaging. Whatever method you choose, make sure it is a safe one.
After cleaning the meat, it is time to prepare the vegetables.
- Preheat the oven to 375 degrees Fahrenheit.
- Toss the eggplant with 1/4 cup of the oil, salt, freshly ground pepper, and Italian seasoning to taste in a large bowl until well coated. Spread the eggplant and any oil remaining in the bowl on a large baking sheet and roast for 10 minutes. Stir, and brush with more olive oil if the eggplant is dry—Roast for 5 to 10 minutes more or until the cubes are very soft. Set aside.
- Season the chops to taste with Garlic Powder, Fresh Garlic or NouBess Garlic and Herbs. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon oil. Sear the chops for 2 – 3 minutes per side, in batches if necessary, until medium-rare. The internal temperature on an instant-read thermometer should be 125 degrees to 130 degrees Fahrenheit. Remove and set aside on a warm platter, covered loosely with aluminum foil, to rest while you make the vinaigrette.
- To make the vinaigrette: Pour off the fat from the skillet. Pour the white wine into the pan and whisk to loosen any browned bits from the bottom. Boil to reduce by half, 2 to 3 minutes. Stir in the vinegar and cook for 30 seconds. Remove from the heat and which in the mustard, then gradually whisk in the oil to form a homogenous vinaigrette. Stir in the reserved eggplant and the tomatoes. Season to taste with salt, pepper, and/or vinegar.
- To serve, spoon the vinaigrette over the chops and sprinkle with the basil and mint.
Notes & Tips
- This recipe was taken from Food and Wine, The best of the best. It has been revised and adapted.
- You can substitute red wine with balsamic vinegar if you do not have red wine.
- We have found that Costco is one place where lamb is reasonably priced.
- After cleaning and rinsing the lamb chops, make sure you pat dry each piece carefully.
- Do not omit the vinegar or the wine. They both add tons of flavor to the dish.
Lamb Chops with Tomato-Eggplant Vinaigrette
Ingredients
- 1 large eggplant cut into 1-inch diced
- 1/4 cup plus 1 tablespoon of olive oil or more if needed
- 1 tbsp Italian seasoning or herbes de Provence
- salt and freshly ground pepper to taste
- 8 1 1/2-inch thick rib or T-bone lamb loin chops about 2 pounds total
- 2 tsp fresh thyme chopped
- 1/2 tsp Onion powder or more if needed
- 1/2 tsp Garlic Powder or more if needed
For the Tomato-Eggplant Vinaigrette
- 1/4 cup dry white wine or dry sherry
- 2 tbsp good red wine vinegar or more to taste
- 2 tsp Dijon mustard
- 1/4 cup extra virgin olive oil
- 1 cup diced (1-inch) vine ripe tomatoes
- 2 garlic cloves minced
- 1 medium onion chopped
- Salt and freshly ground pepper to taste
- 1 tbsp shredded fresh basil leaves
- 2 tsp fresh mint leaves shredded
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Toss the eggplant with 1/4 cup of the oil, salt, freshly ground pepper, and Italian seasoning to taste in a large bowl until well coated. Spread the eggplant and any oil remaining in the bowl on a large baking sheet and roast for 10 minutes. Stir, and brush with olive oil if the eggplant is dry—Roast for 5 to 10 minutes more or until the cubes are very soft. Set aside.
- Season the chops to taste with onion powder, garlic Powder, or NouBess Garlic and Herbs. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon oil. Sear the chops for 2 – 3 minutes per side, in batches if necessary, until medium-rare. The internal temperature on an instant-read thermometer should be 125 degrees to 130 degrees Fahrenheit. Remove and set aside on a warm platter, covered loosely with aluminum foil, to rest while you make the vinaigrette.
- To make the vinaigrette: Pour off the fat from the skillet. Pour the white wine into the pan and whisk to loosen any browned bits from the bottom. Boil to reduce by half, 2 to 3 minutes. Stir in the minced garlic, vinegar and cook for 30 seconds. Remove from the heat and which in the mustard, then gradually whisk in the oil to form a homogenous vinaigrette. Stir in the reserved eggplant and the tomatoes. Season to taste with salt, pepper, and/or vinegar.
- Place the eggplant and tomato mixture on the bottom of the baking dish and the lamb chops on top. Roast for 10 minutes in a 400 degrees F pre-heated oven.
- To serve, sprinkle chopped basil and mint on top.
Notes
- This recipe was taken from Food and Wine, The best of the best. It has been revised and adapted.
- We have found that Costco is one place where lamb is reasonably priced.
- After cleaning and rinsing the lamb chops, make sure you pat dry each piece carefully.
- Do not omit the vinegar or the wine. They both add tons of flavor to the dish.
- The last step in the recipe was added to ensure that the lamb chops were fully cooked and had tons of flavor.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
