Grilled Loin Chops with Eggplant Parmigiana
Courtesy of Meat and Livestock Australia 4 Servings • 10 Min. Prep Time • 30 Min. Cook Time • Serve with the eggplant parmigiana, mashed potato and shavings of parmesan| Ingredients |
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| 12 Australian Lamb loin chops 1 tsp. olive oil |
| 2 c. tomato pasta sauce |
| 1 lb. eggplant roughly chopped into 1 in. pieces |
| 1/2 lb. cherry tomatoes, halved |
| prepared mashed potato |
| shavings of parmesan to serve |
Directions:
1. Place the tomato pasta sauce in a saucepan and add the chopped eggplant and tomatoes. Bring to the boil, reduce heat and simmer covered for 20 min. or until the eggplant is tender.
2. Rub the lamb chops with oil and sprinkle with salt and black pepper. Grill or broil 4-5 min. on each side or until cooked to your liking.
