I don’t know about you, but I happen to love lamb and I’m always looking for new ways to dish it up. This lamb chop recipe with fresh herbs and roasted figs is a cinch to make and will add a delicious twist to your Easter dinner. Enjoy this fantastic dish!

(Yields 6 servings)
Lamb chops:
• 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 Roasted figs:
• 12 ripe Kadota figs, halved lengthwise
• 16 sprigs lemon thyme or regular thyme
• Extra-virgin olive oil

For lamb: Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight. 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. For figs: 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. Cut lamb racks into individual chops; arrange on plates and place figs alongside.