- Kitchen knives for cutting lamb chops
- Grilling pan or grill basket
- Ovenproof skillet or baking sheet
- Food processor or blender (for preparing vegetables)
- Mixing bowls
- Cutting board (general kitchen use)
4 (1/2-inch-thick) lamb shoulder chops (6 to 8 ounces each)
3 tablespoons extra-virgin olive oil, divided
1 (10-ounce) jar roasted eggplant, drained (cut up any large pieces)
1 (4-ounce) jar sliced pimientos, rinsed and drained
1/4 cup finely chopped sweet onion such as Vidalia or Walla Walla
1/4 cup finely chopped flat-leaf parsley
1/2 teaspoon sugar, or to taste
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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