Lamb Chops with Fresh Herbs & Roasted Figs

Lamb chops:

  • 1 tablespoon chopped fresh rosemary
  • 4 teaspoons chopped fresh thyme
  • 4 teaspoons chopped fresh marjoram
  • 1 rack of lamb (6-8 chops), trimmed of fat and sinew
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 2 tablespoons grapeseed oil

Roasted figs:

  • 12 ripe figs, halved lengthwise
  • 16 sprigs thyme

For lamb: 
Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.

Preheat oven to 425°F. Heat grapeseed oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes. Maintain oven temperature; reserve baking sheet for figs.

For figs: 
Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes.

Cut lamb racks into individual chops; arrange on plates and place figs alongside.


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