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Oven roasted lamb chops with eggplant marmalade

Posted on Aug 8, 2016 in Newsletters, Recipes & Entertaining by | Comments
Oven roasted lamb chops with eggplant marmalade
 

M

ary had a little lamb, and it tasted magnificent when drizzled with eggplant marmalade and layered on top of barley pilaf. Here’s an exclusive lamb recipe by Chef Brian that will keep you coming baaaaaaaaaaack for more.

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Equipment

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  • icon-soy
  • icon-sugar
  • icon-wine
  • icon-cilantro
  • icon-onions
  • icon-sesame
  • icon-eggplant
  • icon-canola-tbsp
  • icon-pepper
  • icon-garlic
  • icon-ginger
  • icon-lambchops
  • icon-canola-cup
  • icon-saltpepper

Ingredients

For The Eggplant Marmalade

  • 1/2 Cup Soy Sauce
  • 1/2 Cup Dark Brown Sugar
  • 1/3 Cup Rice Wine Vinegar
  • 1 Bunch Cilantro, chopped
  • 1 Bunch Green Onions, sliced thin
  • 1/4 Cup Toasted Sesame Oil
  • 2 lbs Globe Eggplant
  • 2 Tbsp Canola Oil
  • 1 Red Bell Pepper, diced small
  • 4 Garlic Cloves, minced
  • 1/8 Cup Fresh Ginger, minced

For The Oven Roasted Lamb Chops

  • 8 Single Lamb Chops or 4 Double Lamb Chops, trimmed of excess fat and Frenched
  • 1/3 Cup Canola Oil
  • Salt & Pepper To Taste

Directions

For The Eggplant Marmalade

  1. In a bowl, combine the soy sauce, brown sugar, vinegar, cilantro, green onions and sesame oil
  2. Cover with plastic wrap and set aside & leave at room temperature
  3. Preheat oven to 400F Convection Bake; the oven will auto convert to 375F when preheating is complete
  4. Place eggplant on a rimmed cookie sheet & roast it for 35 to 40 minutes
  5. Raise the oven temperature to 500F Convection Bake; the oven will auto convert to 475F when preheating is complete for roasting the lamb chops
  6. Remove from oven and while still warm, peel the skin off the eggplant
  7. Cut into small pieces and drain
  8. Heat oil in a sauce pan over medium heat
  9. Cook the diced red bell pepper until soft
  10. Add the minced garlic and ginger & cook for 1 minute
  11. Add the drained eggplant to the sauce pan and stir to combine
  12. Pour in the soy sauce mixture and gently combine everything
  13. Cook the marmalade until the liquid reduces by half, about 5 minutes
  14. Keep the marmalade warm over low heat, stirring occasionally, until the chops are roasted and ready to eat

For The Oven Roasted Lamb Chops

  1. Heat the oil in a large oven proof sauté pan
  2. Season the chops with the salt and pepper
  3. Sear the chops on one side only in the oil (Note: This step may need to be repeated depending on use of single or double chops / size of the pan)
  4. Place the seared chops in the oven, seared side up
  5. Roast in the preheated oven for approximately 12 to 15 minutes until the chops are at an internal temperature of 145F for medium doneness
  6. Serve the chops and eggplant marmalade with your favorite cooked grain like rice or barley pilaf or couscous

 
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