Fry in a pan natural lamb chops and serve them with caponata – Sicilian stew of eggplant, tomato, spices and capers with pine nuts. Saturated slightly tart the taste of caponates will perfectly complement and balance the fat content lamb. Cutlets are fried for several minutes on each side so that on the outside they are covered with a crispy crust, and remained juicy inside, medium rare, but you can fry them until ready to your taste. Serve with fresh arugula and enjoy a restaurant-level dish that is easy to prepare at home. Nutritional information per serving: (8 total) Calories 372, total fats 5 g., saturated fats g., proteins 37 g., carbohydrates 7 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 1 hour.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 – 16 natural mutton cutlets
- 1/4 Art. olive oil
- 1 small onion, diced
- 2 cloves, minced garlic
- Half a small eggplant, diced
- 1 tsp finely chopped rosemary
- 1 tomato, peeled and diced
- 1/4 Art. balsamic vinegar
- 1 tsp capers
- 1 tbsp. l toasted pine nuts
- Feed arugula
Recipes with similar ingredients: lamb, eggplant, tomatoes, capers, balsamic vinegar, pine nuts, rosemary, arugula
Recipe preparation:
- In a large skillet over medium heat, heat olive oil. Add onions and garlic, fry for 3 minutes. Add the eggplant, salt and pepper and fry until the eggplant begins to soften, yet about 3 minutes. Add rosemary, tomato and balsamic and simmer, until the vegetables are soft, about 10 minutes. Remove from heat and mix capers and pine nuts; set aside so that the caponate has cooled slightly.
- Place a large pan over a large fire. Salt and pepper lamb cutlets. In batches, put them in a pan. the fat side down and fry until the fat begins to melt, 4-5 minutes. Turn the patties on their side and fry until crispy crusts, 4-5 minutes on each side for a weak roast.
- Arrange eggplant caponata and patties in plates and serve with arugula.
