Dining Tip: Delicious Grilled Lamb Chops with Ratatouille

A side of eggplant, squash, zucchini, bell pepper and tomatoes complements this early autumn dish perfectly
Sep 29, 2014

Note: This recipe originally appeared as a seasonal feature on WineSpectator.com.

Grilled Lamb Rib Chops with Ratatouille

Recipe courtesy of chef Jeff Nathan of Abigael's on Broadway, New York

For the ratatouille:

• 1/3 cup olive oil, as needed
• 1 medium eggplant, cut in 1/4-inch dice
• 1 small yellow squash, cut in 1/4-inch dice
• 1 small zucchini, cut in 1/4-inch dice
• 1 medium onion, finely chopped
• 1 small red bell pepper, seeded and cut in 1/4-inch dice
• 1 green bell pepper, cut in 1/4-inch pieces
• 3 garlic cloves, minced
• 6 plum tomatoes, cut in 1/4-inch dice
• 1/2 cup Mediterranean black olives, pitted and coarsely chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons fresh oregano, chopped
• Salt and freshly ground black pepper to taste

1. Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until browned and barely tender (it should hold its shape), about 5 minutes. Transfer to a bowl.

2. Heat 2 more tablespoons of oil in the skillet over medium-high heat. Add the yellow squash and zucchini and cook, stirring occasionally, until the squash is crisp-tender, about 4 minutes. Add to the eggplant.

3. Heat the remaining 2 tablespoons oil in the skillet over medium heat. Add the onion and red and green peppers and cook, stirring often, until softened, about 6 minutes. Return the eggplant and squash to the skillet, and stir in the tomatoes, olives, balsamic vinegar, basil, rosemary and oregano. Bring to a simmer, stirring often, until the tomatoes are heated through, about 5 minutes. Season with salt and pepper. Keep warm.

For the lamb chops:

• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 16 lamb rib chops
• Balsamic syrup (best-quality balsamic vinegar, reduced over medium-high heat by half)

1. Combine the olive oil, rosemary, salt and pepper in a small bowl. Brush the lamb chops on both sides with the oil. Let stand while preparing the grill.

2. Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash, or preheat a gas grill on high. Lightly oil the cooking grid. Grill the chops, turning once, until medium-rare, about 4 minutes per side, or longer for more well-done meat, if desired.

3. Serve the lamb chops on individual plates with a spoonful of the ratatouille. Drizzle the syrup onto the lamb and ratatouille and serve immediately. Serves 8.

Cooking Pairings

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