Lamb Chops with Eggplant Recipe

Ingredients

From Artiko:

• 2 cloves garlic, minced
• 1 eggplant cut into rounds 1/2-inch thick
• 8 lamb chops

• 3 tbsp. olive oil
• 3 tbsp. bottled teriyaki sauce
• 1/2 tsp. dried rosemary
• Lemon Juice

Instructions

1. Preheat oven to 400F.
   
2. Mix oil with teriyaki, garlic, rosemary, lemon juice and pepper. Brush over eggplant rounds and lamb chops.
3. PLace eggplant in roasting pan and change oven temp to broil. Place pan 6' from top element. With oven door open cook eggplant 5 to 6 minutes on each side.
4. Meanwhile cook basted lamb in hot frying pan over high heat 3 to 4 minutes on each side. Remember to season when turning meat over.

Nutrient Analysis per Recipe Serving: Calories- 504, Total Carbohydrates-11g, Protein-45g, Cholesterol-141mg, Sodium-1160mg, Dietary Fiber-6g, Fat-30g (55% of calories from fat)

Selection & Storage: Refrigerate at 36° to 40°F. Use or freeze within 1 to 2 days of purchase. For longer storage, overwrap with foil or freezer paper or place in a plastic bag. Seal tightly and freeze. Store up to 6 months.

Preparation: To roast (bake), place lamb rack, fat-side up, on a rack in a shallow pan. Insert meat thermometer into the center of the meaty part. Roast in a 325°F oven until a meat thermometer registers 140°F. for medium rare.