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Lamb with Eggplant Relish

Orange zest is added to provide a light, citrus flavor to the succulent seasoned grilled meat in this lamb and eggplant recipe.

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  • Makes: 4 servings
  • Yields: 8 appetizer servings or 4 entree servings
  • Prep: 20 mins
  • Cook: 12 mins
  • Grill: 12 mins

Lamb with Eggplant Relish



  1. In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic; cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.
  2. Meanwhile, finely shred enough orange peel to make 2 teaspoons; set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.
  3. In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture; season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.
  4. Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.

Nutrition Facts (Lamb with Eggplant Relish)

    Per serving:
  • 626 kcal cal.,
  • 41 g fat
  • (7 g sat. fat,
  • 4 g polyunsaturated fat,
  • 28 g monounsatured fat),
  • 90 mg chol.,
  • 735 mg sodium,
  • 33 g carb.,
  • 9 g fiber,
  • 20 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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