Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Pat dry 1.25 lb lamb loin chops and season all over with 1 tablespoon Diamond Crystal Salt flakes. Set on a small rimmed baking sheet while you prepare the vegetables.

2. 2.

   Cut 1 medium eggplant (about 1 lb) into ¾-inch cubes. Cut ½ lb Roma tomatoes into thick wedges and peel and slice ¼ lb yellow onion into ½-inch wedges. Toss these vegetables on a large rimmed baking sheet with 2 tablespoons olive oil, 2¾ teaspoons Diamond Crystal Salt flakes, and ¼ teaspoon black pepper. Spread in one layer.

3. 3.

   Roast the vegetables on the lower rack for 25 minutes, turning once halfway through. Meanwhile, prepare the lamb rub and yogurt sauce.

4. 4.

   Mix the lamb rub in a small bowl:

   • 1 tablespoon olive oil
   • 2 garlic cloves, finely minced
   • 1 teaspoon sweet paprika
   • ½ teaspoon ground cumin
   • 1 teaspoon dried oregano
   • ¼ teaspoon black pepper

   Rub over both sides of the salted chops.

5. 5.

   Make the yogurt sauce by combining:

   • ¾ cup plain Greek yogurt
   • 2 garlic cloves, finely grated
   • 2 tablespoons finely chopped mint leaves
   • 1 tablespoon red wine vinegar

   Stir until smooth and refrigerate until serving.

6. 6.

   After the vegetables have roasted for 25 minutes, place the lamb on the upper rack. Roast for 10–15 minutes, turning the chops halfway through, until their centers reach 135°F. Continue roasting the vegetables alongside until the eggplant is creamy inside and browned at the edges; remove their tray earlier if ready.

7. 7.

   Transfer the lamb to a plate and rest for 5 minutes. Gently fold the roasted vegetables together so the softened tomatoes coat the eggplant.

8. 8.

   Spoon the garlic-mint yogurt onto two warm dinner plates. Arrange the roasted vegetables alongside, lean the lamb chops against them, and spoon the lamb’s resting juices over the meat.

Want more detail? See the temperature guide.