Marinated Lamb Chops and Greek Caponata

I had been craving Greek food, but you either have to make the long and chilly trek on public transportation to Greektown or spend your money on overpriced food in the neighborhood. I decided to make my own! After searching through my cookbooks and the internet I found these two recipes and we know that they will be repeated! The lamb chop marinade has been adapted from an Ina Garten recipe, and the Caponata has been adapted from one by Giada DiLaurentis.

Lamb Chops:
2 large garlic cloves
1 1/2 Tbsp. chopped rosemary leaves
1/2 tsp. dried oregano
Kosher salt and pepper
1/4 c. fresh lemon juice
1 tsp. olive oil
1/4 c. dry red wine
1 rack of lamb, frenched, with 8 chops

1. Add the garlic cloves, rosemary, oregano, salt and pepper to a chopper or food processor and process until the herbs are finely minced. Add the rest of the ingredients and pulse to combine.
2. Add the lamb chops and marinade to a large Ziploc bag and put into the refrigerator to marinate for 2 or more hours.
3. Heat a large cast iron skillet. Add the lamb chops and cook 4-5 minutes on each side. Let stand 5 minutes on a plate covered with foil and then serve.

Greek Caponata
1 (14.5 oz) can diced tomatoes
1 large zucchini, cut into fourths and then diced so 1/4 inch thick
1 yellow squash, cut into fouths and then diced uniformly
1 small eggplant, cut into fourths and then diced uniformly
1/2 red onion, cut into 1/2 inch wedges
2 garlic cloves, minced
1 Tbsp. olive oil
salt and pepper
1/2 tsp. oregano

1. Preheat oven to 400.
2. Pour the canned tomatoes into the bottom of a 2 1/2 qt. baking dish and spread to cover the bottom. In a large bowl, combine the remaining ingredients and toss to coat. Add veggies to the baking dish in an even layer. Cover and bake for 20 minutes. Uncover and bake for 30 more minutes.

Serves 2.
1 serving=4 lamb chops and 1/2 the veggies
7 Points+ (6 for the chops & 1 for the veggies)