Roast Lamb With Figs
- For the lamb chops:
- 3 tablespoons chopped parsley
- 1 tablespoon chopped thyme
- 1 tablespoon chopped sage
- 1 tablespoon chopped rosemary
- 1 teaspoon fresh ground pepper
- 1 tablespoon olive oil
- 6 1-inch thick lamb chops
- For the fig sauce
- 4 very ripe fresh figs, stemmed and quartered
- 3/4 cup port wine
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- 1 pinch salt
- 1 pinch pepper
- Wash and pat the lamb chops dry, and rub with salt.
- Mix the herbs and pepper for the lamb together with 1 tbsp. olive oil in a small bowl; spread 1/2 of the mixture over all of the lamb chops. Place the chops in the fridge to marinate for at least one hour (this can be done 1 day ahead - let the chops marinate overnight, and store remaining herb mixture in fridge).
- Place all fig ingredients in a small saucepan; bring to a boil and simmer, uncovered, until port has reduced to a syrupy glaze, about 35-40 minutes.
- Preheat the oven to 350 degrees.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange chops in skillet and try not to crowd the pan. Cook them until browned, about 3-4 minutes per side.
- Place lamb chops on a lined baking sheet; spread remaining herbs over them. Scrape up any browned bits from the skillet and sprinkle over the lamb chops.
- Roast the chops until just cooked through and no very pink parts remain, about 20 minutes. (This part is very personal - if you like your lamb chops rare, you may want to cook them for less time. In any case, I would suggest taking the chops out and cutting one open with a fork and knife to check for doneness, and cook for longer if necessary).
- Spoon the fig sauce on two individual plates. Lay the chops on top, and serve. Enjoy!! I recommend having some bread handy to soak up any leftover sauce.
chops, parsley, thyme, sage, rosemary, fresh ground pepper, olive oil, lamb chops, sauce, very ripe fresh figs, port wine, rosemary, thyme, salt, pepper
Taken from food52.com/recipes/975-roast-lamb-with-figs (may not work)