Rosemary Lamb Chops with Minted Eggplant

• 230 g (230 g trimmed bone-in lamb loin chops, 2 chops) — Trimmed bone-in lamb loin chops, raw
• 160 g (160 g raw eggplant, cut into 2 cm cubes) — Raw eggplant
• 10 g (2 tsp plus 1/4 tsp (10 g) extra-virgin olive oil, divided) — Extra-virgin olive oil
• 6 g (1/4 cup loosely packed (6 g) fresh mint, chopped) — Fresh spearmint leaves
• 15 g (1 tbsp (15 g) fresh lemon juice) — Fresh lemon juice
• 4 g (1 large clove (4 g) garlic, minced) — Raw garlic
• 0.8 g (3/4 tsp (0.8 g) dried rosemary, crushed) — Dried rosemary
• 0.4 g (a scant 1/8 tsp (0.4 g) fine salt, divided) — Fine salt
• 0.4 g (a generous 1/8 tsp (0.4 g) ground black pepper, divided) — Ground black pepper

Method

1. 1Heat the oven and season the eggplantHeat the oven to 425°F, then toss the eggplant with 6 g olive oil, half the minced garlic, half the fine salt, and half the black pepper.5 minLook for: Every eggplant cube is lightly coated and the oven is fully heated.Safety: Use a stable board for the rounded eggplant and keep fingertips tucked.
2. 2Roast the eggplantSpread the eggplant in one layer on a lined sheet pan and roast for 20 to 24 minutes, turning after 12 minutes. While the eggplant roasts, immediately begin preparing and searing the lamb.24 minLook for: The cubes are browned at the edges and creamy in the center without burning.Safety: Use oven mitts and set the hot pan on a heatproof surface.
3. 3Season the lamb chopsPat both lamb chops dry, then rub them with the remaining 4 g olive oil, remaining garlic, all rosemary, and the remaining salt and pepper.1 min 30 secLook for: Both faces of each chop carry an even rosemary-garlic coating.Safety: Wash hands and sanitize surfaces after handling raw lamb.
4. 4Sear the lambHeat a heavy skillet over medium-high, add both chops, and sear for 4 minutes on the first side and 3 minutes on the second.7 minLook for: Both chops have a deep brown crust and release cleanly.Safety: Lay the chops away from your body and use tongs to avoid hot-fat spatter.
5. 5Finish and rest the lambReduce the heat to medium and cook 1 to 3 minutes more per side as needed until the thickest edible portion reaches 145°F, then rest both chops on a clean plate for 5 minutes.5 min · 145°FLook for: Both chops read 145°F away from the bone and retain their juices during the rest.Safety: Insert the clean thermometer without touching bone and observe at least a 3-minute rest.
6. 6Dress the eggplant and serveToss all hot roasted eggplant with every drop of lemon juice and all chopped mint, then serve the full portion beside both rested rosemary lamb chops.1 min 30 sec · 145°FLook for: The plate contains two cooked chops and all glossy mint-lemon eggplant with no raw juices.Safety: Serve promptly or refrigerate within 2 hours.