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Grilled Lamb Chops With Pomegranate Eggplant Relish

4 servings

• 1/3 cup olive oil
• 1 large eggplant, cut in large dice
• 1 red onion, peeled and diced
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 cup tomato juice
• 1/3 cup pomegranate molasses (see note)
• 1 teaspoon cayenne pepper
• ½ cup chopped fresh mint
• Salt and freshly cracked black pepper, to taste
• 8 (6-ounce) lamb loin chops, about 2 inches thick
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• Mint sprigs for garnish

Make relish: In a large sauté pan, heat oil over high heat until hot but not smoking. Add eggplant and cook, stirring, until well seared and quite soft, 5 to 7 minutes. Reduce heat to medium, add the onion and cook, stirring, for 2 to 3 minutes. Add garlic and ginger and cook, stirring, for 1 minute. Add tomato juice, pomegranate molasses and cayenne and bring just to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Remove from heat, stir in mint and season with salt and pepper.

Sprinkle lamb chops with the coriander, cumin and salt and pepper. Place chops on the grill over a medium-hot fire and cook for 6 to 7 minutes per side for medium. The chops will continue to cook for a few minutes after they leave the grill. Serve with relish on the side.

Note: Pomegranate Molasses is sold in Middle Eastern markets and online at sites such as Amazon.com.

From “ License to Grill ” by Chris Schlesinger and John Willoughby, William Morrow.)

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