Active Time

　　10 min

　　Total Time

　　10 min

　　Lamb shoulder chops are everything a cook wants: They're inexpensive and quick-cooking, yet they deliver more robust flavor than pricier rib chops.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Pat lamb chops dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sear lamb, turning over once, until browned, about 5 minutes total for medium.

　　

Step 2

Meanwhile, toss together eggplant, pimientos, onion, parsley, sugar, remaining 2 tablespoons oil, and salt and pepper to taste. Serve eggplant relish over lamb.