Herb-Crusted Lamb Chops with Fig and Port Sauce

Name: Herb-Crusted Lamb Chops with Fig and Port Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 pieces lamb chops (about 2.5 cm thick); 1 tbsp olive oil; 2 tbsp fresh rosemary (chopped); 2 tbsp fresh thyme (chopped); 1 tsp salt; 1/2 tsp black pepper; 1 cup dried figs (chopped); 1 cup port wine; 1 cup chicken stock; 2 tbsp balsamic vinegar; 1 tbsp butter

50 min 4 servings Medium

All Recipes

Savour the exquisite blend of herb-crusted lamb chops complemented by a rich fig and port sauce.

Prep

20 min

Cook

25 min

Total

50 min

Servings

Difficulty

Medium

Herb-Crusted Lamb Chops with Fig and Port Sauce is a dish that combines the earthy flavours of fresh herbs with the sweetness of figs, all elevated by a splash of port wine. This elegant meal is perfect for special occasions or a luxurious dinner at home. Lamb chops are a tender and flavourful cut that, when paired with the right ingredients, can transform into a show-stopping dish. The rich and aromatic herb crust enhances the natural richness of the lamb, while the fig and port sauce adds a sweet and tangy dimension, making every bite a delightful experience.

Instructions

Prepare Lamb Chops

Pat the lamb chops dry with paper towels. Rub with olive oil, then season evenly with rosemary, thyme, salt, and pepper.

Pro tip: Bring lamb to room temperature before cooking for even results.

Sear Lamb Chops

Heat a large skillet over medium-high heat. Sear the lamb chops for about 3 minutes on each side until they are browned but still pink in the centre. Internal temperature should reach 145°F (63°C).

Pro tip: Use a meat thermometer to check doneness.

Rest Lamb

Transfer the lamb chops to a plate and cover loosely with foil. Let them rest for 5 minutes to allow juices to redistribute.

Pro tip: Resting meat helps retain moisture when sliced.

Start Fig Sauce

In the same skillet, add the chopped figs, port wine, chicken stock, and balsamic vinegar. Stir to combine, scraping any browned bits from the bottom of the pan.

Pro tip: These bits add depth to your sauce's flavour.

Simmer Sauce

Bring the mixture to a simmer and cook for 10-15 minutes until the sauce is reduced by half and slightly thickened.

Pro tip: For a thicker sauce, allow to reduce further.

Finish Sauce

Stir in the butter and continue to simmer until the sauce is glossy and smooth. Adjust seasoning if necessary.

Pro tip: Butter adds richness and a silky texture to the sauce.

💡

Tips & Tricks

Ensure lamb is at room temperature before cooking for even doneness.
Use fresh herbs for the best flavour impact.
Let the lamb rest before slicing to retain juices.
For a thicker sauce, simmer for a few extra minutes.

Frequently Asked Questions

What internal temperature should lamb reach?

Lamb should reach an internal temperature of 145°F (63°C) for medium-rare.

Can I use fresh figs instead of dried?

Yes, but you may need to adjust the sauce's cooking time as fresh figs have higher water content.

How long should I rest the lamb chops?

Rest the lamb chops for about 5 minutes after cooking.

What wine pairs well with this dish?

A robust red wine like Shiraz or Cabernet Sauvignon pairs beautifully with the lamb.

Can I make the sauce ahead of time?

Yes, you can make the sauce a day in advance and reheat gently before serving.

Serving Suggestions

Serve these herb-crusted lamb chops with roasted vegetables or a creamy potato mash to soak up the delectable fig and port sauce. Pair with a robust red wine like a Shiraz or Cabernet Sauvignon to enhance the dish's complex flavours. This dish can be prepared ahead by marinating the lamb in herbs and storing in the refrigerator for up to 24 hours. Leftovers, if any, can be stored in an airtight container in the refrigerator for up to three days. Reheat gently to avoid overcooking.

Nutrition per serving

650

Calories

40g

Protein

35g

Fat

Tender lamb shoulder braised to perfection with garlic and herbs.

Medium180 min

See the recipe

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