Lamb Chops with Fresh Herbs and Roasted Figs
This dish is special enough for a dinner party and it's a cinch to make. I could not find fresh figs and used dried which I soaked for an hour in water
This dish is special enough for a dinner party and it's a cinch to make. I could not find fresh figs and used dried which I soaked for an hour in water
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary chopped
- 2 cloves garlic sliced
- 2 tablespoons grapeseed oil
- lamb chops:
- 4 teaspoons fresh thyme chopped
- 4 teaspoons fresh marjoram chopped
- 2 2- pound racks lamb trimmed of fat and sinew
- roasted figs:
- 12 kadota figs, ripe halved lengthwise
- 16 sprigs lemon thyme or regular thyme
- extra-virgin olive oil
- Carbohydrate 20.7948915619936 g
- Cholesterol 636.16 mg
- Fat 79.7568011502719 g
- Fiber 3.68524301137575 g
- Protein 45.8076466639953 g
- Saturated Fat 36.3591901709387 g
- Serving Size 1 1 Serving (413g)
- Sodium 178.216988305028 mg
- Sugar 17.1096485506178 g
- Trans Fat 7.97048938700187 g
- Calories 985 calories
Step-by-step
- Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
- Preheat oven to 425F. 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.
- Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425F for 10 minutes.
- Cut lamb racks into individual chops; arrange on plates and place figs alongside.
Standard recipes rarely account for the physical constraints of a compact home kitchen, where counter space is at a premium and heavy cast-iron pans must double for multiple tasks.
Adapting for Dietary Restrictions
Dried figs serve as a reliable substitute when fresh fruit is absent from markets, provided they undergo a one-hour warm water hydration step before roasting. Olive oil replaces butter cleanly, keeping the dish inherently dairy-free without altering the savory herb crust.
Managing High Heat in Small Spaces
Grapeseed oil performs best for the initial sear due to its high smoke point, preventing excessive kitchen smoke on burners lacking industrial ventilation. Searing requires exactly five minutes total in a large skillet over medium-high heat to establish a rich brown crust before transferring the meat.
Controlling Oven Temperatures
A roaring 425 degrees Fahrenheit oven transitions the lamb from skillet to desired doneness in roughly twenty minutes for medium-rare results. Rest the racks for ten minutes on a cutting board to let muscle fibers relax before portioning into individual chops.
