Careme

Instructions

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1. 1.

   Cut 1 medium eggplant into 3/4-inch cubes, dice 8 ounces heirloom tomato, mince 2 garlic cloves, and chop 2 tablespoons mint leaves. Stir 1/3 cup Greek yogurt with 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 tablespoon chopped mint, and 1/4 teaspoon kosher salt.

2. 2.

   Pat 1 pound lamb loin chops dry. Season with 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; let stand for 10 minutes.

3. 3.

   While the 1 pound seasoned lamb rests, bring 3/4 cup water and 1/4 teaspoon kosher salt to a boil. Stir in 5 ounces couscous, cover, remove from the heat, and stand for 5 minutes; fluff with a fork.

4. 4.

   Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high. Add 1 cubed eggplant and 1/4 teaspoon kosher salt; cook for 8 minutes, stirring occasionally. Add 8 ounces diced heirloom tomato, 1 minced garlic clove, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper; cook for 4 minutes, then fold in 1 tablespoon chopped mint.

5. 5.

   Transfer the cooked eggplant and tomato mixture to a covered bowl. Heat 1 1/2 tablespoons olive oil in the skillet over medium-high, add 1 pound seasoned lamb loin chops, and sear for 4–5 minutes per side, until browned and the centers reach at least 145°F. Rest the 1 pound cooked lamb for 5 minutes.

6. 6.

   Divide the couscous made from 5 ounces dry couscous and the eggplant mixture made from 1 medium eggplant and 8 ounces heirloom tomato between two warm plates. Add the rested 1 pound lamb loin chops and finish with all of the mint-yogurt sauce.