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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Chef'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.

Ratings & Reviews

Wow...was that good or what!?

IoneTaylor
August 10, 2016
This dish is amazingly simple yet very elegant, and not to mention outstanding flavors! If you were to order this in a restaurant I would bet you would pay in the $25-$30 range. Try it you will not be disappointed! 

This Is Company Worthy, Yet Simple to Make

Gary
March 06, 2016
The fig sauce is so, so delicious!  I can't wait for this year's crops of figs to ripen, so I can make this again.  I made the fig sauce as the recipe directed; however, we didn't cook the lamp chops in a skillet/oven.  Instead, my husband grilled the lamb chops 4 minutes a side on a hot grill.  Yum, yum! 

Outstanding

Elisa
August 13, 2015
The fig sauce was so good with the lamb. Finally! Something other than mint! I love lamb and mint as well, but it was nice to change it up.  I had extra fig sauce left over that I will be pouring over some baked brie this weekend. Can we get a Hallelujah?