Lamb Chops with Fresh Herbs and Roasted Figs
Succulent lamb racks marinated in fresh herbs and garlic, seared and roasted to perfection, served alongside sweet roasted Kadota figs. The combination of rosemary, thyme, and marjoram creates an aromatic herb crust that perfectly complements the tender meat.
Ingredients
- •1 tablespoon chopped fresh rosemary
- •4 teaspoons chopped fresh thyme
- •4 teaspoons chopped fresh marjoram
- •2 racks racks of lamb
- •2 tablespoons olive oil
- •2 cloves garlic
- •2 tablespoons grapeseed oil
- •12 whole Kadota figs
- •16 sprigs lemon thyme
- •2 tablespoons Extra-virgin olive oil
Cooking Instructions
- 1.
Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
720 min
- 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.
35 min
- 3.
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.
10 min
- 4.
Cut lamb racks into individual chops; arrange on plates and place figs alongside.
5 min