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Lamb Chops with Fresh Herbs and Roasted Figs

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Lamb Chops with Fresh Herbs and Roasted Figs

Lamb Chops with Fresh Herbs and Roasted Figs

amanda

Equipment

  • - Stainless Steel Skillet

  • - Chef's Knife (8" - 10")

  • - Cast Iron Skillet

  • - Herb Grinder (Mini)

  • - Digital Kitchen Scale

  • - Meat Thermometer

  • - Roasting Pan (with rack)

  • - Baking Sheet (15x10")

  • - Fresh Figs (various sizes)

  • - Kitchen Apron

  • - Cutting Board (wooden, bamboo)

Ingredients

  • 1 tablespoon chopped fresh rosemary

  • 4 teaspoons chopped fresh thyme

  • 4 teaspoons chopped fresh marjoram

  • 2 2-pound racks of lamb, trimmed of fat and sinew

  • 2 tablespoons olive oil

  • 2 garlic cloves, sliced

  • 2 tablespoons grapeseed oil

  • 12 ripe Kadota figs, halved lengthwise

  • 16 sprigs lemon thyme or regular thyme

  • Extra-virgin olive oil

Instructions

1

Instruction 1

Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
2

Instruction 2

Preheat oven to 425°F. Heat grapeseed oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes. Maintain oven temperature; reserve baking sheet for figs.
3

Instruction 3

Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes.
4

Instruction 4

Cut lamb racks into individual chops; arrange on plates and place figs alongside.
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