· 2 large garlic cloves, cut into slivers
· 2 sprigs of fresh rosemary, whole
· 2 sprigs of fresh thyme, whole
· 4 figs, halved
· 2 shallots, peeled and finely chopped
· 1 cup homemade beef broth or Knorr
· 1 cup of port (I use Warre’s Warrior brand)
· Salt and pepper
· 1 tablespoon honey
· 2 tablespoons extra-light, extra-virgin olive oil
· 6 lamb chops, about 3/4 inch thick
- 1.
Pat the lamb chops dry with paper towels (this is the secret to a beautiful golden crust). Using a knife, make 2 small slits in each lamb chop and insert the garlic sticks. Season generously with salt and pepper on all sides.
- 2.
Heat the oil in a cast-iron skillet over high heat until smoking. Add the chops and cook for about 2 minutes on each side, as well as the sides for a few seconds. Remove from the skillet and let rest for 5 minutes.
- 3.
Reduce the heat to medium. In the same skillet, add the shallots, whole herbs, and figs, and cook for 2 minutes.
- 4.
Deglaze with the port and reduce over high heat for 2 to 3 minutes. Add the beef broth and bring to a boil for 3 to 4 minutes to reduce.
- 5.
Remove the rosemary and thyme sprigs.
- 6.
Add the honey and mix well.
- 7.
Strain the sauce through a strainer if desired.
- 8.
Set the chops on the hot fig-Porto sauce so they absorb the flavors well.
Serve with mini carrots and snow peas cut in half, steamed for 5 minutes. Garnish the chops with fresh rosemary and figs.
- Notes.
I bought store-bought couscous, ready in 5 minutes and very good. You can prepare the vegetables and couscous ahead of time and reheat them before serving. Enjoy !
