Fig and Citrus Lamb Chops Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 8 bone-in lamb chops
  • Salt and pepper, to taste
  • 1 orange, zested and juiced, zest and juice divided
  • 1 lemon, zested and juiced, zest and juice divided
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup beef or veal stock
  • 2 tablespoons butter
  • 1 ½ + ½ cups diced fresh figs, divided
  • 10 fresh thyme sprigs, plus more for garnish
Directions
  1. Pat the lamb chops dry and season generously with salt and pepper, to taste.
  2. Heat the olive oil in a large skillet over high heat.
  3. Sear the lamb chops for 3-4 minutes per side, until medium-rare.
  4. Transfer to a plate and cover.
  5. In the same skillet, add the garlic and cook for 30 seconds.
  6. Deglaze the pan with the orange and lemon juices, scraping up any browned bits.
  7. Add the beef or veal stock and bring to a simmer.
  8. Cook for 5 minutes on medium heat, until the sauce is reduced by half and thickened to a demi-glace consistency.
  9. Whisk in the butter until fully incorporated.
  10. Add 1 ½ cups diced figs and 10 sprigs thyme. Simmer for 2–3 minutes, until slightly softened.
  11. Return the lamb chops and any accumulated juices to the skillet. Spoon the demi-glace sauce over the chops.
  12. Cook for an additional 5 minutes, turning over once.
  13. Serve, garnished with orange and lemon zest, the remaining diced figs, and fresh thyme sprigs.