This is a great combination and brings a new ‘zip’ to lamb.
- 4 lamb chops
- 4 oz. butter, room temperature
- Gourmet seasoning (1 tsp. each of oregano, garlic, thyme, basil) divided in two
- 1 tbsp. fig preserves
- pinch of fresh ginger, grated
- 1/2 tbsp. soy sauce
Set the barbecue temperature for 450 degrees. In a small bowl, mix all the ingredients, using 1/2 of the spice mix (except lamb chops) and, with the back of a ladle, generously rub half of it on one side of the lamb chops.
Place the lamb, butter side up on the grill for 2-3 minutes. This will depend on the thickness of the chops. Flip them over and run the remaining butter on the chops. Grill until internal temperature reaches 135 degrees F.
Fig Aioli
- 3 tbsp. Dijon mustard
- 3 tbsp. mayonnaise
- 1 tsp. turmeric
- 2-3 tbsp. fig preserves
- small pinch of cayenne pepper
Combine all the ingredients and mix very well.
A nice Merlot or Pinot Noir would go well with these. Serve with smashed baby potatoes and a fresh salad. YUM!
Fig Balsamic Lamb Chops
Don loves lamb and this is a tasty way to prepare and serve it. This will serve 4 people and you can add fresh sliced peaches or papaya with spring mix greens as a base for the lamb.
- 1/4 cup fig balsamic vinegar
- 1/2 cup olive oil
- 8 bone-in lamb chops, frenched, about 1 inch thick
- coarse salt and freshly ground pepper
- 3 tbsp. toasted sunflower seeds
Whisk together the oil, vinegar together. Reserve 1/4 cup and pour the balance into a large sealable plastic bag. Season the lamb with the salt and pepper and place in the plastic bag, refrigerating up to 3 hours.
Let the chops warm to room temperature and place a large skillet on a medium heat. Cook the lamb in batches, using an instant read thermometer check to see that the internal temperature is 125 (about 8 minutes). Do not let it touch the bone. Transfer to a plate to allow it to rest for 10 minutes.
Whisk the remaining marinade to combine. Put a handful of greens in the center of the plate, add some of the fresh fruit, along with a sprinkle of sunflower seeds and drizzle with the marinade. Top with the lamb and serves.
Lamb Chops With Grape Tomatoes and Cheese
This is a great during-the-week dinner, Use of multicoloured tomatoes gives this dish some extra pizzazz.
- 1/2 cup plus 2 tbsp. olive oil
- 1/4 cup red wine vinegar
- 2 tbsp. fresh lime juice
- 3 garlic cloves, minced
- 3 tbsp. chopped, fresh oregano, divided
- 3/4 tsp. ground cumin
- 4 lamb chops about 3/4 inch thick each
- 1 x 12 oz.container of grape tomatoes
- 1/4 cup coarsely crumbled feta cheese
- 1/2 cup thinly sliced red onion
Whisk together 1/2 cup olive oil, red wine vinegar, lime juice, minced garlic, 2 tbsp. oregano and ground cumin in a small bowl. Season with a little salt and freshly ground pepper.
Transfer 1/2 cup to a larger bowl and marinate the lamb chops for about 30 minutes, turning often. Add the tomatoes to the remaining dressing, tossing to coat.
Heat the remaining oil in a skillet and saute the chops until browned on both sides for medium (about 4 minutes each side). Transfer to 4 dinner plates.
With a slotted spoon transfer the tomatoes to the same skillet and cook until they just start to wrinkle ( 2 minutes). Top the chops with the remaining dressing, feta cheese and red onion slices.
Now who is the hero at your house? Uhuh!
Lamb Chops With Fresh Fig Chutney
We are over-the-moon with figs ‘cuz we grow our own. We both love them sooooo much that, when the kids gave us one for a house-warming gift, we were ecstatic. You can change the figs for prunes if you can’t find any in your area.
- 1 1/2 tbsp. butter
- 2 tsp. sugar
- 6 shallots, peeled and cut in half, lengthwise
- 1 tbsp. fig balsamic vinegar
- 1/2 cup chicken stock
- 2 tbsp. dried cranberries
- 18 figs (or prunes), ends cut off and halved
- 1 1/2 tbsp. chopped fresh sprigs of rosemary
- pinch of salt and freshly ground pepper
- 8 lamb chops (2 per person), 3/4 inch thick
- 1 tbsp. good quality olive oil
Melt the butter in a pan, over medium heat, add the sugar and shallots and cook until golden brown (about 15 minutes). Add the vinegar and cook until evaporated.
Add the stock, fruit, 1 tsp. of the chopped rosemary and salt and pepper, to taste. Keep warm.
Season the chops with salt and pepper and remaining rosemary. Heat the oil in a pan on medium heat, add the chops and saute until brown on the bottom. This should take about 3-4 minutes. Turn and cook until meat thermometer reads 110 degrees for medium rare and they are evenly browned. Another 3 minutes more.
Garnish with some fresh rosemary sprigs and serve with the warm chutney, garlic mashed potatoes and chilled salad and, of course, a lovely red wine.
Roasted Lamb Chops
Cooking lamb is easy but getting the right flavour, sometimes, takes much longer.
This recipe is for 4 servings…if company coming-great! If not and it is for 2, here you go again…cook once-eat twice… Either way it is pretty tasty.
- 4 large garlic cloves, pressed
- 1 tbsp. fresh thyme, lightly crushed
- 1 tbsp. fresh rosemary, crushed
- pinch of kosher salt
- 2 tbsp. olive oil, divided
- 6 1 1/4 inch thick lamb chops – someone may want 2
Mix the first 4 items with 1 tbsp. of the olive oil in a large bowl. Add the chops and turn to coat. Let this marinate for about 1 hour. You are trying to get great herby flavour here-did I just invent a new word? Nah!
Preheat oven to 400 degrees. Now heat the remaining tablespoon of oil in a skillet over high heat. Add the lamb, cooking about 3 minutes on each side.
Now transfer the skillet to the oven and roast for about 10 minutes to attain a medium-rare doneness.
Remove from oven, transfer to a plate and let rest, covered, for about 5 minutes.
Serve with garlic mashed potatoes, some fresh asparagus and voila! you have a winning dinner.