Lamb Chops With Fresh Fig Pan Sauce Recipe

Name: Lamb Chops With Fresh Fig Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil, divided; 1/4 cup finely chopped shallots; 8 ounces fresh Brown Turkey or Black Mission figs, stemmed and cut into pieces; 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/2 cup shiraz or other spicy red wine; 1/4 cup unsalted chicken stock; 1 bay leaf; 1 tablespoon honey; 1 tablespoon cider or balsamic vinegar; 1 teaspoon chopped fresh rosemary; 12 (3-ounce) lamb rib chops, trimmed

Servings: persons

1 tablespoon extra-virgin olive oil, divided
1/4 cup finely chopped shallots
8 ounces fresh Brown Turkey or Black Mission figs, stemmed and cut into pieces
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup shiraz or other spicy red wine
1/4 cup unsalted chicken stock
1 bay leaf
1 tablespoon honey
1 tablespoon cider or balsamic vinegar
1 teaspoon chopped fresh rosemary
12 (3-ounce) lamb rib chops, trimmed

1
Preheat oven to 400u00b0.
2
Heat a medium saucepan over medium-low heat. Add 2 teaspoons extra-virgin olive oil; swirl to coat. Add shallots; cook for 7 minutes or until tender, stirring frequently. Add figs; mash with a potato masher to break them up. Cook for 3 minutes or until figs start to break down, stirring frequently. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3
Increase heat to medium-high. Add wine; boil for 1 minute. Stir in stock and bay leaf. Reduce the heat to medium-low; simmer 10 minutes or until sauce thickens, stirring occasionally. Add honey and vinegar; simmer 5 minutes. Remove from heat; discard bay leaf. Stir in rosemary; cover and keep sauce warm.
4
Heat a large cast-iron skillet over medium-high heat. Brush lamb with remaining 1 teaspoon oil; sprinkle evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add lamb to skillet; sear 2 minutes on each side. Place pan in oven; bake at 400u00b0 for 4 minutes (for medium-rare) or until desired degree of doneness. Remove pan from oven; remove lamb from pan. Let lamb stand for 5 minutes before serving. Serve with sauce.
5
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6
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1061

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, divided, 1/4 cup finely chopped shallots, 8 ounces fresh Brown Turkey or Black Mission figs, stemmed and cut into pieces, 3/4 teaspoon salt, divided, and more.

Yes, Lamb Chops With Fresh Fig Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Chops With Fresh Fig Pan Sauce

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