Pan-Roasted Lamb Chops with Olive-Fig Relish
- 1 cup dried black Mission figs, stems removed (5 ounces)
- 1 cup Syrah or other dry red wine
- 1 1/4 cups pitted kalamata olives, finely chopped (7 ounces)
- 2 1/2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 8 lamb loin chops, about 1 1/2 inches thick
- Salt
- Preheat the oven to 450.
- In a small saucepan, combine the figs and wine and bring to a boil.
- Cover and simmer over moderately low heat until the figs are plump, 15 minutes.
- Drain the figs; reserve the wine for another use.
- Transfer the figs to a food processor and process until finely chopped.
- Scrape the figs into a bowl.
- Stir in the olives and 1 tablespoon of the olive oil; season with pepper.
- In a large ovenproof skillet, heat the remaining 1 1/2 tablespoons of olive oil.
- Pat the lamb chops dry, season with salt and pepper and add to the skillet.
- Cook the chops over moderately high heat, turning once, until browned, about 8 minutes total.
- Transfer the skillet to the oven and roast the chops for about 4 minutes longer, or until a thermometer inserted in the thickest part of the meat registers 125 for medium-rare.
- Transfer the lamb chops to plates and serve with the olive-fig relish.
mission figs, red wine, olives, extravirgin olive oil, freshly ground pepper, loin chops, salt
Taken from www.foodandwine.com/recipes/pan-roasted-lamb-chops-olive-fig-relish (may not work)