Recipe Rosemary Lamb Chops with Seasonal fig Compote

Figs and lamb are a delicious combination in this wonderful fall dish. Photo: Mary Payne Moran

LOS ANGELES, September 27, 2012 ― Around this time of year the baskets of figs start showing up in our grocery stores in Los Angeles. If you aren’t already a fan, figs are an interesting fruit that take a bit of getting used to. They are sweet, earthy, and have an interesting mouth feel. At first bite you tear through the delicate (if ripe) skin of the fig and into the meat, which is a combination of sweet, soft meat that’s slightly stringy with tiny seeds.

The sweet and earthy flavor of the fig is perfect for lamb. When I was a child, mint jelly was always served with lamb because of its sweet flavor. Now I use the same idea but with new ingredients like the fig.

Enjoy!

Rosemary Mint Lamb Chops with Seasonal Fig Compote

Servings - 6 people; Time - one hour.

Ingredients:

  • 12 lamb chops of equal size
  • 1/2 cup red wine
  • 4 tbsp olive oil
  • 1 bunch rosemary
  • 1 bunch mint
  • 3 shallots
  • 16-20 purple figs (reserve 6 for garnish)
  • 1/8 cup water
  • 1 tablespoon red wine vinegar
  • Salt and pepper

Directions:

  1. In a large bag or bowl mix together ¼ cup of red wine, 2 tbsp olive oil, and 2 sprigs of both rosemary and mint lightly chopped and 1-½ shallots roughly chopped. Mix everything together well and set aside.
  2. Rinse and dry the lamb. Add it to the marinade and let stand for 1-3 hours for best result. Make sure the marinade is spread over each lamb chop.
  3. Wash the figs and remove the stems. Dice into a very small bits and set aside.
  4. Mince the remaining shallots and sauté them in a pan with 2 teaspoons olive oil until they begin to caramelize.
  5. Add the figs and water to the saucepot, season with salt. Cook the figs down until they’re beginning to turn into a paste.
  6. Deglaze with ¼ cup of red wine and the red wine vinegar. Cook on medium low heat until the sauce has reduced and thickened. Set aside.
  7. Bring the lamb chops out 30-45 minutes before you cook, and allow them to rise to room temperature for the best cooking results.
  8. Preheat your oven to 325 degrees.
  9. In a large sauté pan add the remaining olive oil, and once it is hot add the lamb chops presentation side down. Sear on medium high heat for 5-6 minutes or until a beautiful golden brown has formed on the presentation side of the lamb chop. You may need to use the back of the spoon to slightly press down on the meat to ensure an even browning. The bone can cause some areas to remain untouched by the pan, which leaves you with gray meat.
  10. Once they’re brown, flip the chops and place them in the oven for a remaining 5-6 minutes or until the blood is rising to the top for medium rare
  11. Let rest for a few minutes uncovered.
  12. Reheat the fig compote while the meat is resting and serve with the lamb chops. Garnish with sliced fresh figs, chopped rosemary and mint leaves.
  13. Enjoy.

Best served with kale and wild rice pilaf.

Happy Cooking!

Chef Mary

For more great cooking tips, recipes and stories from Chef Mary, visit her www.cookingwithmary.blogspot.com. To learn more about Chef Mary, check out her Hail Mary’s, Inc. Web site www.marypaynemoran.com. E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above. 

 

Check out Chef Mary on Facebook: Hail Mary’s Inc. and

Twitter :@chefmarymoran.

Go to www.marypaynemoran.com to find Chef Mary on Facebook and Twitter.

Hail Mary Food of Grace Newsletter, sign up today at mary@hailmarysinc.com

The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

 

Sign up for our HMFG Email Newsletter

 

Go to www.cookingwithmary.blogspot.com

or e-mail me at mary@hailmarysinc.com

 


This article is the copyrighted property of the writer and Communities @ WashingtonTimes.com. Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

More from Hail Mary Food of Grace
 
blog comments powered by Disqus
Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran

Error

Please enable pop-ups to use this feature, don't worry you can always turn them off later.

Question of the Day
Featured
Photo Galleries
Popular Threads
Powered by Disqus