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1
Wash and pat the lamb chops dry, and rub with salt.
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2
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).
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3
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.
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4
Preheat the oven to 350 degrees.
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5
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.
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6
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.
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7
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).
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8
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.
