Ingredients
The following ingredients have 4 Servings
- 16 oz bone-in lamb loin chops
- 1 cup red wine
- 1/4 cup red wine vinegar
- 1/4 cup fig spread or jam
- 3 tablespoons lemon juice
- 2 tablespoons garlic (minced)
- 2 tablespoons onion powder
- 2 tablespoons coriander
- 2 tablespoons paprika
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 sprig rosemary
- 2 tablespoons fresh parsley (chopped)
- salt & pepper (to taste)
Instruction
- In a small bowl, whisk together the half of the fig jam and lemon juice, then the minced garlic, onion powder, coriander, paprika and olive oil. Add the fresh rosemary and parsley. Pour the marinade over the lamb chops and marinate for one hour.
- Preheat the oven to 350°F. Using a cast iron or oven safe skillet, melt the butter until it has formed a film across the bottom of the skillet. Sear the lamb loin on all sides until browned, about 3-4 minutes per side.
- Add the red wine and red wine vinegar to the pan and bring to a bubble. Whisk together the remaining lemon juice and fig jam. Pour over the lamb loin and into wine in skillet. Transfer the skillet to the preheated oven and roast for 30-35 minutes or until the internal temperature of the lamb loin reaches 130°F.
- When the lamb is ready, remove it from the pan and let it rest for 10 minutes. While the lamb is resting, transfer the skillet back onto the stove. If the wine has not reduced to a thick sauce, simmer until the sauce reaches the desired thickness. WARNING: Be sure to cover the skillet handle with a towel so you don't accidentally burn yourself.
- Cut the loin into chops. Spoon the red wine reduction over the sliced chops. Serve alongside potatoes gratin and asparagus with a honey and goat cheese drizzle.
