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Lamb Chops with Fresh Fig Pan Sauce

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Lamb Chops with Fresh Fig Pan Sauce


1 tablespoon extra-virgin olive oil, divided
¼ cup finely chopped shallots
8 ounces fresh brown turkey or black figs, peeled and sliced
¾ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
½ cup shiraz or other spiced red wine
¼ cup unsalted chicken stock
1 bay leaf
1 tablespoon honey
1 tablespoon cider or balsamic vinegar
1 teaspoon chopped fresh rosemary
12 lamb rib chops (3 oz.), trimmed

To make

Fresh figs cooked with red wine are the perfect filling for hearty lamb ribs.
Preheat the oven to 400 degrees.Preheat a medium saucepan over medium-low heat. Add 2 teaspoons extra-virgin olive oil; whisk to coat. Add the shallots; cook for 7 minutes or until tender, stirring frequently. Add the figs; mash them into a mashed potato masher. Cook for 3 minutes or until the figs start to boil, stirring frequently. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper.Increase the heat to medium-high. Add the wine; simmer for 1 minute. Add the broth and bay leaf. Reduce the heat to medium-low; simmer for 10 minutes or until the sauce thickens, stirring occasionally. Add the honey and vinegar; simmer for 5 minutes. Remove from heat; discard the bay leaf. Add rosemary; cover and keep sauce warm.Heat a large cast-iron skillet over medium-high heat. Brush the lamb with the remaining 1 teaspoon oil; sprinkle evenly with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the lamb to the skillet; saute for 2 minutes on each side. Place the baking tray in the oven; bake at 400 ° C for 4 minutes (for medium-deep-fried ones) or until the desired degree of readiness. Remove the baking sheet from the oven; remove the lamb from the pan. Let the lamb stand for 5 minutes before serving. Serve with the sauce.
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  Published: 11/20/2023 7:53 PM

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