Lamb Chops with Fresh Herbs and Roasted Figs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish is special enough for a dinner partyand it's a cinch to make. Ingredients:
1 tablespoon chopped fresh rosemary |
4 teaspoons chopped fresh thyme |
4 teaspoons chopped fresh marjoram |
2 2-pound racks of lamb, trimmed of fat and sinew |
2 tablespoons olive oil |
2 garlic cloves, sliced |
2 tablespoons grapeseed oil |
12 ripe kadota figs, halved lengthwise |
16 sprigs lemon thyme or regular thyme |
extra-virgin olive oil |
Directions:
1. For lamb: Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
2. Preheat oven to 425°F. 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.
3. 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 425°F for 10 minutes.
4. Cut lamb racks into individual chops; arrange on plates and place figs alongside.
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