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Lamb Chops with Fresh Fig Pan Sauce

Photo: James Ransom; Styling: Claire Spollen

Hands-on time 25 mins
Total time 45 mins
Yield

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

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

Ingredients

  • 1 tablespoon extra-virgin olive oil, divided
  • 1/4 cup finely chopped shallots
  • 8 ounces fresh Brown Turkey or Black Mission 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 (3-ounce) lamb rib chops, trimmed

Nutrition Information

  • calories 238
  • fat 9.3 g
  • satfat 2.8 g
  • monofat 4.7 g
  • polyfat 0.8 g
  • protein 22 g
  • carbohydrate 13 g
  • fiber 1 g
  • cholesterol 68 mg
  • iron 2 mg
  • sodium 363 mg
  • calcium 33 mg

How to Make It

  1. Preheat oven to 400°.

  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.

  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.

  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.

Cook'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.