Lamb Chops With Roasted-Eggplant Relish

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
2565
FAT
666%
CHOL
327%
SOD
36%

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Ingredients for 4 servings

4 (1/2-inch-thick) lamb shoulder chops (6 to 8 ounces each)

3 tablespoons extra-virgin olive oil, divided

1 (10-ounce) jar roasted eggplant, drained (cut up any large pieces)

1 (4-ounce) jar sliced pimientos, rinsed and drained

1/4 cup finely chopped sweet onion such as Vidalia or Walla Walla

1/4 cup finely chopped flat-leaf parsley

1/2 teaspoon sugar, or to taste

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