GRILLED LAMB CHOPS WITH LEMONY HERB SAUCE AND EGGPLANT

Active: 1 hour 15 minutes | Total: 1 hour 30 minutes (plus 2 to 24 hours for marinating meat and 2 hours for resting lemony herb sauce)

Both the dry marinade and the sauce for these lamb chops use several types of fresh herbs. If you want a streamlined process, pare down to the essential two: rosemary for the dry marinade and parsley for the sauce. -ust increase the quantities.

This recipe calls for high and low heat on your grill to first sear and then finish cooking the foods. For a gas grill, simply turn one burner to high and the others to low. For a charcoal grill, heat the coals until red hot and coated in white ash. Then, use long tongs or a little shovel to push about a third of the coals to one side of the grill basin, so you have two-thirds piled on the highheat side and a third spread out on the low-heat side. For high heat, you should be able to hold your hand 5 inches above the grill grate for about 2 seconds; for low heat, about 8 seconds.

If using a smaller grill, it may be necessary to cook the chops and eggplant separately.

Make Ahead: The sauce for the finished meat and eggplant can be made up to 2 hours before grilling.

Storage Notes: The chops and eggplant can be refrigerated together in an airtight container for up to 3 days. Refrigerate leftover sauce in a separate container for up to 3 days; the herbs may look less bright but will still be delicious.

Ingredients

FOR THE LAMB CHOPS

6 to 8 (1 1/2-inch thick) loin lamb chops (2 to 2 1/2 pounds total) Kosher salt

Freshly ground black pepper

6 to 8 garlic cloves, smashed, peeled and chopped

1 small handful fresh thyme sprigs, roughly chopped

1 small handful fresh rosemary sprigs, roughly chopped

6 to 8 fresh sage leaves, chopped A few sprigs fresh oregano or marjoram, chopped (optional)

2 Italian globe eggplants (about 1 pound each)

Canola oil, for grilling

FOR THE SAUCE

1 scallion, white and light green parts, minced

1 tablespoon minced fresh chile pepper, such as jalapexo or Anaheim (optional)

1 tablespoon drained capers, roughly chopped

Finely grated zest of 1 lemon

(about 1 tablespoon)

2 teaspoons minced anchovy (optional)

1/2 small garlic clove, finely grated or minced, or more to taste

1/4 teaspoon kosher salt, or more to taste

1/4 teaspoon granulated sugar, or more to taste

1/8 teaspoon crushed red pepper flakes, or more to taste

1/8 teaspoon ground cumin 2 tablespoons fresh lemon juice, or more to taste

1/4 cup chopped fresh cilantro leaves

1/4 cup chopped fresh flat-leaf parsley leaves

2 tablespoons fresh mint leaves chiffonade

2 tablespoons fresh basil leaves chiffonade

1/2 cup extra-virgin olive oil

FOR THE GARNISH

1 cup quartered cherry tomatoes or chopped tomato

1/2 cup (2 ounces) crumbled feta cheese

Extra-virgin olive oil, for drizzling

Steps

Marinate the lamb: Generously season the lamb chops with salt and pepper, and then press the garlic, thyme, rosemary, sage and oregano (or marjoram), if using, into the chops, coating all sides. Place on a large platter or large, rimmed baking sheet, cover loosely with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.

Make the sauce: About 2 hours before you plan to grill, in a small bowl, combine the scallion, chile (if using), capers, lemon zest, anchovy (if using), garlic, salt, sugar, red pepper flakes and ground cumin, then add 2 tablespoons of the lemon juice. Stir and set aside.

Grill the eggplant and lamb: About 1 hour before serving, start your two-level charcoal fire; if you’re using a gas grill, preheat the grill for about 15 minutes. While you are setting up or preheating the grill, let the lamb chops sit at room temperature.

Using a vegetable peeler, peel strips of the eggplant skin vertically, so they have stripes. Cut the eggplants into 3/4-inch-thick rounds. Sprinkle generously with salt and arrange on a wire rack set over a tray, for about 30 minutes.

When ready to cook, finish the sauce by whisking in the cilantro, parsley, mint and basil, followed by the olive oil. Taste, and adjust the seasonings with more garlic, salt, sugar, lemon juice or red pepper flakes, if desired. The flavor will develop while the sauce sits, so taste and adjust once more right before spooning it onto the grilled food.

Wad up a few paper towels or a kitchen towel, moisten generously with the canola oil and, using tongs, rub the oil on the area of the hot grill grate where you will place your food.

Wipe the dry marinade from the chops (it’s OK if a few bits remain) and, using paper towels, pat the chops dry and blot any water that has beaded on the eggplant slices.

Arrange the eggplant on the hot side of the grill and leave them alone for 2 to 3 minutes, which should produce a nice deep browning with a touch of char. Flip and cook for another 2 minutes on the second side.

After both sides of the eggplant are browned, move the slices to the moderate zone and continue cooking, turning frequently, until the exterior looks browned and dry and the interior softens, another 15 to 20 minutes, depending on your heat and the eggplant.

Transfer the eggplant to the platter, stacking the pieces in a couple of piles, and cover loosely with foil for an additional 5 minutes. Don’t skip this step: The accumulated steam will continue to soften the interior and improve the texture.

Meanwhile, once you’ve moved the eggplant to the moderate zone, place the chops on the hot side of the grill and leave them alone for 2 to 3 minutes (unless the fire flares up, in which case move them to a cooler spot for a few seconds and then try again). Lift the chops, and if the undersides are nicely browned and sizzling, flip and cook for another 2 minutes on the second side. Then turn the chops on their sides so the thick edges get 30 seconds or so over the hot fire, and then move to the moderate zone of the grill.

Continue to grill the chops, turning them a few times, until they are done to your preference. For medium-rare, this size chop will take between 8 and 10 additional minutes, or when an instant-read thermometer, inserted into the middle of the chop without touching a bone, registers 125 degrees. When ready, remove the chops and pile them on a platter. Cover loosely with foil to keep warm; they will continue to cook a bit.

To serve, arrange the chops and eggplant slices on a platter, stir the sauce again to recombine the ingredients and spoon it over everything. Scatter the tomatoes and feta over the platter, season the tomatoes with a pinch of salt, drizzle with olive oil and serve.