Recipe(tried): Grilled Lamb Chops and Eggplant Casserole

DH and I had this yummy dinner last night. It was the last in a string of gorgeous days here in Western Massachusetts. We also had grilled plum tomatoes and a salad to round out the meal. The casserole would be good with just about any grilled meat.

GRILLED LAMB CHOPS
Source: Giada De Laurentiis
Yield: 6 servings

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick (If you prefer pork chops, you may use the same marinade for them. You will probably need to double the marinade.)

In a (mini) food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops (Or pork chops) and let them marinate for at least 1 hour in the refrigerator (If possible, longer is better).

TO COOK:
Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the lamb chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium. DH grilled our lamb chops outdoors.

FOR PORK CHOPS:
Heat gas grill to high heat and sear each side of chops for about 2 1/2 minutes. Turn grill down to medium or move to a cooler part of your grill. Continue grilling for about another 6 minutes on each side (12 minutes total) or until the internal temperature of the chops is 145 degrees F.

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EGGPLANT CASSEROLE
Source: Emeril Lagasse, 2006
Yield: 4 - 6 servings

4 tablespoons olive oil
1 pound eggplant, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
4 ribs celery, cut into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
1/2 cup chopped fresh basil leaves
1 cup grated Parmesan
1/2 cup heavy (whipping) cream
1 cup Italian seasoned bread crumbs
Salt and pepper

Preheat an oven to 375 degrees F.

In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through.

Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream, bread crumbs and salt and pepper. Toss to combine.

Place skillet in the oven and cook until heated through, about 20 minutes.

Serve with grilled lamb chops.