Caramelized Fig and Balsamic Lamb Chops
Going outside the box for day to day meals is sometimes overwhelming. My go-to proteins are usually beef and chicken. Anything beyond that is considered "special". Somehow planning for anything non-chicken takes more out of my creative bones.
Caramelized Fig & Balsamic Lamb Chops
Yield: 10 Lamb Chops
prep time: 2 H & 30 Mcook time: 20 Mtotal time: 2 H & 50 M
Looking for a break off the every day routine? These lamb chops bring a good kick of awesome flavors to your table.
ingredients:
For the Marinade
- 10 lamb chops
- 1/4 cup yogurt
- 1 tsp minced garlic
- 1/4 cup olive oil
- 1/2 tsp dried mint
- 1/2 tsp chili flakes
- 1/2 tsp fennel seeds
- Salt & Pepper to taste
For the Toppings
- 2 large Onions, cut into thick rings
- 1 cup dried figs, cut in half
- 6 Thyme sprigs
- Olive oil
- 1/2 tsp Fennel Seeds
- Balsamic Reduction to taste
- Salt & Pepper to taste
instructions:
How to cook Caramelized Fig & Balsamic Lamb Chops
Instructions
- In a large bowl or deep tray, mix all the marinade ingredients
- Place the lamb chops in the marinade and turn them until all are covered with the dressing.
- Marinate for at least two hours in the refrigerator
- Remove from refrigerator 30 minutes before broiling.
- Turn the oven to broil on high.
- Line a tray with foil and place under the highest rack (to catch drippings)
- Remove lamb chops from marinade and place them on the rack.
- Place the rack on the highest notch in your oven and broil for five minutes per side.
- Remove chops and let them rest on a cutting board for at least 10 minutes before serving.
- Meanwhile, on a baking sheet drizzle olive oil. Spread the onions and figs. Season with the rest of the topping ingredients.
- Right after the chops come out of the oven, in go the toppings. Broil for 10 minutes until onions start to get brown edges and figs look caramelized.
- Serve lamb chops on a platter drizzled with balsamic reduction and topped with onion and fig mixture.