Spiced Lamb Chops with Figs and Balsamic Reduction
Succulent, juicy lamb chops spiced with green chilies, rosemary and garlic and served with figs roasted in honey and a balsamic reduction.
Servings: 2 Portions
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.
Notes
Notes
Cooking times can vary slightly depending on the size of the cut.
Make sure the figs are ripe. Ripe figs always look like they are about to burst and may even have a drop or two of juice oozing out near the stem.
Use cheap quality balsamic vinegar for the reduction.
I flavoured my reduction with star anise, but you can use cloves, cinnamon or even vanilla.
Nutrition
Calories: 350kcal | Carbohydrates: 53g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 19mg | Potassium: 637mg | Fiber: 6g | Sugar: 38g | Vitamin A: 641IU | Vitamin C: 76mg | Calcium: 116mg | Iron: 2mg