Photo: James Ransom; Styling: Claire Spollen
Hands-on Time
25 Mins
Total Time
45 Mins
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

Ratings & Reviews

Wow...was that good or what!?

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

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! 


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?