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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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

626 calories; 41 g total fat; 7 g saturated fat; 4 g polyunsaturated fat; 28 g monounsaturated fat; 90 mg cholesterol; 735 mg sodium. 1203 mg potassium; 33 g carbohydrates; 9 g fiber; 20 g sugar; 33 g protein; 729 IU vitamin a; 67 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 60 mcg folate; 4 mcg vitamin b12; 111 mg calcium; 5 mg iron;

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