Lamb Chops with Fig Sauce

Ingredients

• 8 lamb chops or cutlets
• 6 fresh figs, quartered
• 2 shallot, finely chopped
• 2 garlic clove, crushed
• 2 tbsp olive oil
• 100 ml red wine
• 150 ml chicken stock
• 1 tbsp honey
• 2 sprigs fresh rosemary
• 20 g unsalted butter
• to taste salt and pepper

Contains: milk, sulphites.

Method

1. Season the lamb chops generously with salt and pepper. Heat a griddle pan or heavy frying pan until very hot.
2. Cook the chops for 3–4 minutes each side for medium. Remove from the pan and rest for 5 minutes.
3. In the same pan over a medium heat, add the olive oil. Sauté the shallots for 3 minutes, then add the garlic and rosemary and cook for 1 more minute.
4. Add the red wine and let it bubble and reduce by half.
5. Add the stock and honey. Simmer for 5 minutes, then add the fig quarters.
6. Cook for 3–4 minutes until the figs soften and the sauce becomes glossy. Remove the rosemary and stir in the butter.
7. Serve the rested lamb chops with the fig sauce spooned over.