Lamb Chops with Fresh Fig Pan Sauce
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Lamb and figs seem to pair perfectly. This recipe will give you a luxuriant rich sauce made from fresh figs and herbs to bring out the best of your lamb dish.
You could also use this as a glaze on roast lamb or mutton, just introduce it late to prevent it burning.
Ingredients
- 1 tablespoon extra-virgin olive oil, divided
- 1/4 cup finely chopped shallots
- 225g fresh 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 lamb rib chops, trimmed
Method
Preheat oven to 200° C.
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.
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.
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 200C 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 and creamy mashed potatoes.
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