Lamb Chops with Fresh Fig Pan Sauce
- 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
- 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
Preheat oven to 400°.
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 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.
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