Sautéed Lamb Chops With Tomato-Eggplant Vinaigrette

In a Hurry, Family Meal

In northern Sonoma County, where I live, we grow many varieties of heirloom tomatoes, which reach their peak in late summer and early fall. Some years, when the weather is particularly mild, we have locally grown heirlooms into November. This recipe uses tomatoes and another late-summer vegetable, eggplant, in a light and fresh vinaigrette to serve over sauteed lamb chops.

Serves 4

INGREDIENTS:

• 1 large eggplant, cut into 1-inch dice
• ¼ cup plus 1 tablespoon olive oil, or more if needed
• Salt and freshly ground black pepper
• 8 1½-inch-thick rib or T-bone lamb loin chops (about 2 pounds total)
• 2 teaspoons chopped fresh thyme
• Tomato-Eggplant Vinaigrette
• ¼ cup dry white wine or dry sherry
• 2 tablespoons good red wine vinegar (I use Banyuls), or more to taste
• 2 teaspoons Dijon mustard
• ¼ cup extra-virgin olive oil
• 1 cup diced (1-inch) vine-ripe tomatoes (I use an heirloom variety)
• Salt and freshly ground black pepper
• 1 tablespoon shredded fresh basil leaves
• 2 teaspoons shredded fresh mint leaves

INSTRUCTIONS:

1. Preheat the oven to 375°F.
2. Toss the eggplant with ½ cup of the oil and salt and pepper to taste in a large bowl until well coated. Spread the eggplant and any oil remaining in the bowl on a large baking sheet and roast for 10 minutes. Stir and, if the eggplant is dry, brush with more olive oil. Roast for 5 to 10 minutes more, or until the cubes are very soft. Set aside.
3. Season the chops to taste with salt and pepper and sprinkle with the thyme. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon oil. Sear the chops for 2 to 3 minutes per side, in batches if necessary, until medium rare. The internal temperature should be 125°F to 130°F on an instant-read thermometer. Remove and set aside on a warm platter, covered loosely with aluminum foil, to rest while you make the vinaigrette.
4. Vinaigrette: Pour off the fat from the skillet. Pour the white wine into the pan and whisk to loosen any browned bits from the bottom. Boil to reduce by half, 2 to 3 minutes. Stir in the vinegar and cook for 30 seconds. Remove from the heat and whisk in the mustard, then gradually whisk in the oil to form a homogenous vinaigrette. Stir in the reserved eggplant and the tomatoes. Season to taste with salt, pepper, and/or vinegar.
5. To serve, spoon the vinaigrette over the chops and sprinkle with the basil and mint.

ALTERNATIVE CUTS:

• Lamb sirloin or shoulder chops (cook for 5 to 10 minutes longer, or until medium) or goat chops.

COOK’S NOTE:

• Instead of fresh tomatoes, you can use 1 cup frozen Oven-Roasted Tomatoes (see below) that you made during the summer.

OVEN-ROASTED TOMATOES:

Once roasted, the tomatoes can be packed into ½-pint freezer containers and frozen to be used throughout the year for a simple and delicious tomato sauce.

Makes about 3 cups

INGREDIENTS:

• 2 pounds plum tomatoes, cored, peeled, and halved lengthwise
• 2 tablespoons olive oil
• 2 tablespoons finely chopped garlic
• 2 tablespoons chopped fresh herbs, such as basil, oregano, or thyme, or 2 teaspoons dried herbs (use one herb or a combination)
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Preheat the oven to 250°F.
2. Arrange the tomatoes, cut sides up, on a baking sheet or in a roasting pan. Drizzle with the oil and sprinkle with the garlic, herbs, and salt and pepper to taste. Roast until the juices given off by the tomatoes have begun to thicken, 1 to 2 hours. Using a spatula, scrape the tomatoes and all the juices into nonreactive containers. (Use at once, or cool, cover, and refrigerate for up to 1 week or freeze for up to 1 year.)

COOK’S NOTE:

• You can use any variety of tomato. Juicier tomatoes will need to roast longer. Cut large tomatoes into ½-inch-thick slices before roasting.