Fig Glazed Pan Roasted Lamb Chops

Dinner

My Thoughts

Rack of lamb is a simple to prepare, but very elegant dish. This lamb is roasted to a beautiful medium-rare and is soft and silky on the inside and a great crust on the outside. The fig jam gives the whole thing a great sweet flavor with just a hint of rosemary coming through.

The How To Do It

  1. Preheat your oven to 450° F.
  2. While the oven is heating up, unwrap your rack of lamb and cut it into two double chops and four single chops (depending on how you like them you can do four doubles or eight singles). This works out perfectly for me and The Picky Eater. She likes her chops medium-well to well done and I prefer mine medium-rare to medium. The differences in size mean that we each get them the way we like them without much fussing on cooking times.
  3. Lightly coat each chop with two table spoons of the canola oil and sprinkle the salt, pepper, and granulated garlic over both sides of the chops.
  4. Heat the remaining oil in a large cast iron skillet.
  5. Once the skillet is hot (we're talking very hot, the oil should be slightly smoking), sear each chop for 3-4 minutes on each side. When you flip the chops over place the sprigs of rosemary over the chops and drop the butter in. Once the butter has melted, carefully spoon the oil and butter mixture over the rosemary and the chops. This will help them cook more evenly and releases the oils in the rosemary. Trust me, your guest(s) will thank you for it.
  6. Once both sides are seared, slide the skillet into the oven and roast the chops for 4-5 minutes.
  7. At this point, remove them from the oven (no they're not done quite yet), remove the rosemary sprigs, and brush them with the fig jam.
  8. Slide them in for another 5-6 minutes. This will allow the jam to caramelize and the lamb to finish cooking.
  9. Once you've roasted the chops, remove them from the skillet and lightly cover them with tinfoil and let them rest for 10-15 minutes before serving.

Ingredients

Fig Glazed Pan Roasted Lamb Chops
1 rack
rack of lamb
2 tbsp
fig jam
1 tbsp
granulated garlic
1 tbsp
kosher salt
1 tbsp
black pepper
4 tbsp
canola oil
4 sprigs
rosemary
3 tbsp
unsalted butter
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