5
2 ratings

Grilled Lamb Chops with Mint Vinaigrette and Caponata Recipe

Baby lamb chops

These quick and easy lamb chops are served with an eggplant caponata and topped with a bright and refreshing mint vinaigrette. 

Ingredients

For the lamb chops:

  • 3-4 chops per person
  • Salt and pepper
  • Touch of oil

For the mint vinaigrette:

  • ¼ cup white wine vinegar
  • 2 large shallots, sliced
  • 1 cup chopped fresh mint leaves
  • ½ cup soy oil

For the caponata:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, chopped
  • 1 large red pepper, diced
  • 1 small eggplant, diced
  • 2 medium zucchini, diced (using the outside only)
  • 2 medium yellow squash, diced (using the outside only)
  • 1 teaspoon dried oregano
  • salt and pepper
  • 2 large roasted red peppers, peeled and de-seeded

Directions

For the lamb chops:

Season the chops with salt and pepper and brush with olive oil. Grill the chops for 2-3 minutes on each side or to your desired temperature.

For the mint vinaigrette:

In a blender, combine the vinegar, shallots, and mint. Blend ingredients at medium speed, slowly add the oil and season with salt and pepper.

For the caponata:

Heat olive oil in skillet and add the onions and garlic. Cook for 2 minutes. Add the red pepper and cook for 2 more minutes. Add the eggplant and cook for 2 more minutes. Add the zucchini, yellow squash, oregano, and salt and pepper; cook for 2 more minutes. Allow to cool. Cut roasted peppers into small circles and place on the bottom of the dish. Line the sides of the dish with the grilled sides of the zucchini strips facing up. Add the vegetable mixture and serve with the lamb dressed with the vinaigrette.

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