Lamb Chops with Fresh Herbs and Roasted Figs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons grapeseed oil
- 16 sprigs lemon thyme or regular thyme
- extra-virgin olive oil
- 2 garlic cloves, sliced
- Carbohydrate 22 g(7%)
- Cholesterol 168 mg(56%)
- Fat 91 g(140%)
- Fiber 4 g(18%)
- Protein 33 g(67%)
- Saturated Fat 35 g(177%)
- Sodium 126 mg(5%)
- Calories 1040
PreparationFor lamb: Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight. 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. 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. Cut lamb racks into individual chops; arrange on plates and place figs alongside.
PreparationFor lamb: Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight. 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. 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. Cut lamb racks into individual chops; arrange on plates and place figs alongside.
