Spiced Lamb Chops with Figs and Balsamic Reduction
on Jun 07, 2015, Updated Sep 03, 2020
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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
Quick Walk Through: Spiced Lamb Chops
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
Ingredients
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
Instructions
- 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.
Beautiful! And so many things I’ve been wanting to try at home for the first time. Pinning this for sure.
Thanks for coming by Ed! Your comments really make my day π I loooove beer period. And bitter beer makes it better π These are just so hard to come by in India though, but the trend is catching up.
Love simple, tasty recipes like this. Beauutiful work my dear. I also like that you’re a bitter beer lover? It’s my fave alcohol, and considering how little I drink, I will always pick bitter beer if I’m in the mood. Please make more fig recipes. You’re so good at it.
[…] groceries. But this time I wanted to try cooking with them. While I used half the batch for my Spiced Lamb and FigsΒ which are awesome BTW, this roasted fig with cardamom yogurt and honey made an elegantΒ dessert […
Thanks Nidhi π
Sounds very tempting and lovely pictures Richa!
Thaaankooo. Let me know how it goes π First time on the blog BTW?
Thaaaanks for stopping by! I hope you give this a try π
Nice one Richa. Love the combination of fig, honey and balsmic vinegar.
Awesome! Looking forward to cooking this next weekend π . Thanks