Easter Dinner Ideas Day 6

Good afternoon bloggers. I just wanted to post a quick blog before I begin my evening coloring Easter eggs with my best friend and sister, Jessica. I'm sticking with the original Easter meat idea and today we are working with lamb chops. Lamb is the most common Easter meat, dating back centuries. I hope you enjoy this meal. Here we go!

Lamb chops with Eggplant Caponata

You will need:

• 1/4 cup extra-virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 small eggplant, diced
• Kosher salt and freshly ground pepper
• 1 teaspoon finely chopped rosemary
• 1 tomato, seeded and diced
• 1/4 cup balsamic vinegar
• 1 teaspoon capers
• 1 tablespoon pine nuts, toasted
• 12 to 16 lamb loin chops
• Arugula, for garnish

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic; cook 3 minutes.
3. Add the eggplant, season with salt and pepper and cook until the eggplant begins to soften, about 3 more minutes. Add the rosemary, tomato and vinegar and simmer until the vegetables are tender, about 10 minutes.
4. Remove from the heat and stir in the capers and pine nuts; set aside to cool slightly.
5. Place a large skillet over high heat.
6. Season the lamb chops with salt and pepper.
7. Working in batches, place the lamb chops in the pan, fat-side down, and cook until the fat begins to render, 4 to 5 minutes.
8. Turn the chops onto their sides and cook until crisp and brown, 4 to 5 minutes per side for medium-rare.
9. Divide the eggplant caponata and lamb chops among plates and garnish with arugula.

Well, this was an easy meal. I will see you all tomorrow for our final and most delicious Easter meal. Have a fabulous evening and I will see you all tomorrow! Good night!