Whether you’re hosting a formal Easter dinner or a casual springtime get-together, this easy to prepare lamb chop recipe is a cinch to make and off-the-wall delish!
Ingredients (Yields six servings)
Lamb chops:
• 1 Tbs Chopped Fresh Rosemary
• 4 Tsp Chopped Fresh Thyme
• 4 Tsp Chopped Fresh Marjoram
• 2 2-Lb Racks of Lamb, trimmed of fat and sinew
• 2 Tbs Extra Virgin Olive Oil
• 2 Garlic Cloves, sliced
• 2 Tbs Grape seed Oil
Roasted figs:
• 12 Ripe Kadota Figs, halved lengthwise
• 16 Sprigs Lemon Thyme or Regular Thyme
• Extra-Virgin Olive Oil
Preparation
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 grape seed 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.
Presentation:
Cut lamb racks into individual chops; arrange on plates and place figs alongside.
