Lamb Chops with Fresh Fig Pan Sauce

Name: Lamb Chops with Fresh Fig Pan Sauce
Total time: 45 min
Yield: Serves 6 (serving size: 2 chops and about 2 1/2 tablespoons sauce)
Ingredients: 1 tablespoon extra-virgin olive oil, divided; ¼ cup finely chopped shallots; 8 ounces fresh Brown Turkey or Black Mission figs, stemmed and cut into pieces; ¾ teaspoon salt, divided; ½ teaspoon freshly ground black pepper, divided; ½ cup shiraz or other spicy 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 (3-ounce) lamb rib chops, trimmed

3 Ratings
3 Reviews

Fresh figs cooked with red wine provide the perfect foil for rich lamb rib chops.

By Domenica Marchetti

Recipe by Cooking Light August 2015

Gallery

Credit: James Ransom; Styling: Claire Spollen

Recipe Summary

hands-on:

25 mins

total:

45 mins

Yield:

Serves 6 (serving size: 2 chops and about 2 1/2 tablespoons sauce)

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

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Step 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.
Step 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.
Step 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 400° 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

238 calories; fat 9.3g; saturated fat 2.8g; mono fat 4.7g; poly fat 0.8g; protein 22g; carbohydrates 13g; fiber 1g; cholesterol 68mg; iron 2mg; sodium 363mg; calcium 33mg.

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Gary

08/10/2016

This dish is amazingly simple yet very elegant, and not to mention outstanding flavors! If you were to order this in a restaurant I would bet you would pay in the $25-$30 range. Try it you will not be disappointed!

IoneTaylor

03/05/2016

The fig sauce is so, so delicious! I can't wait for this year's crops of figs to ripen, so I can make this again. I made the fig sauce as the recipe directed; however, we didn't cook the lamp chops in a skillet/oven. Instead, my husband grilled the lamb chops 4 minutes a side on a hot grill. Yum, yum!

Elisa

08/12/2015

The fig sauce was so good with the lamb. Finally! Something other than mint! I love lamb and mint as well, but it was nice to change it up. I had extra fig sauce left over that I will be pouring over some baked brie this weekend. Can we get a Hallelujah?

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