These Spiced Lamb Chops are the solution to your Sunday lunch cravings! Flavored with rosemary and garlic and served with figs roasted in honey and a balsamic reduction, this dish is going to tease your taste buds and satisfy them!
These spiced lamb chops often feature on our Sunday lunch menu, especially during the winters when fresh figs are in season. Spiced Lamb Chops with Figs and Balsamic Reduction and maybe some sourdough bread to mop it all up - is what my Sunday lunch dreams are made of.
Reasons Why This Recipe Is a Winner
- A simple but delicious recipe
Let's talk about these lamb chops for a minute, shall we? While my favorite choice of meat is beef or seafood (don't know if I can call that meat), lamb comes a close third. Keema Pav, Mutton Yakhni and the famous Lal Maas will never taste as good if substituted by another meat. I love the gamey flavor of lamb and if well cooked, the meat can disintegrate into the gravy to leave you with bones full of marrow to suck on.These lamb chops are spiced with green chillies, garlic and rosemary. Our favorite part was sucking on those bones to get to every little shred of meat we could find and then scraping off the burnt bits from the pan.
While I run off to get another serving, why don't you give this a try? And BTW, are you on Pinterest and can we be friends please? Follow me and leave a comment with your Pinterest ID down below so that I can follow you back.
Spiced Lamb Chops with Figs and Balsamic Reduction
For the Lamb Chops
- 4 Lamb Chops
- 8 - 10 cloves Garlic
- 1 Sprig Rosemary
- 2 Green Chilies
- Sea Salt
- 2 tablespoons Olive Oil
For the Figs with Balsamic Reduction
- 6 Figs half and fresh , sliced in
- ¼ cup Balsamic Vinegar
- 2 teaspoons Honey
- 1 Star Anise
- For the Lamb Chops
- Grind together garlic, green chilies, rosemary, sea salt with a tablespoon of olive oil.
- Marinate the chops in this mixture and set aside for anywhere between half an hour to two hours.
- Heat a grill pan and add a tablespoon of olive oil. Add the lamb chops once the pan is sizzling hot. Cook on each side for 10-12 minutes.
- For best results, let the chops rest for five minutes before serving.
- For the Figs with Balsamic Reduction
- Place the figs in a non stick grill pan on high heat. Grill them on either side for two minutes. We only want to scorch them slightly and not cook them to mush.
- In a small pan, add the balsamic vinegar, honey and star anise. Bring it to a boil, and then simmer for 8 minutes. The sauce will thicken up but will still be pouring consistency.