Pan-Roasted Lamb Chops with Olive-Fig Relish

1. 1

   Preheat the oven to 450.

2. 2

   In a small saucepan, combine the figs and wine and bring to a boil.

3. 3

   Cover and simmer over moderately low heat until the figs are plump, 15 minutes.

4. 4

   Drain the figs; reserve the wine for another use.

5. 5

   Transfer the figs to a food processor and process until finely chopped.

6. 6

   Scrape the figs into a bowl.

7. 7

   Stir in the olives and 1 tablespoon of the olive oil; season with pepper.

8. 8

   In a large ovenproof skillet, heat the remaining 1 1/2 tablespoons of olive oil.

9. 9

   Pat the lamb chops dry, season with salt and pepper and add to the skillet.

10. 10

    Cook the chops over moderately high heat, turning once, until browned, about 8 minutes total.

11. 11

    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.

12. 12

    Transfer the lamb chops to plates and serve with the olive-fig relish.

* Per serving · 4 servings · Values may vary.

No additional tips available.