Pan Seared Lamb Chops with Red Wine & Fig Glaze
Frenched lamb chops always feel a bit special and celebratory making them the perfect holiday appetizer or midday treat to pass around to your guests. Tender, savory lamb charred to perfection pairs nicely with this rich, vibrant glaze that comes together in minutes.
Ingredients
- 1 lamb rack trimmed and frenched
- 1 tbsp Dijon mustard
- 5 cloves garlic, grated
- 1 lemon, zested
- 2 tbsp olive oil
- ¼ cup fig jam
- 1 cup dry red wine
- 1 tsp fresh thyme, chopped
- 2 tbsp balsamic vinegar
- kosher salt and freshly ground black pepper
- 2 tbsp crushed roasted pistachios
Instructions
- Combine grated garlic, lemon zest, Dijon and olive oil in a bowl (alternatively, crush with a mortar and pestle or small food processor. Rub thoroughly over the lamb and marinate for at least 2 hours (or overnight).
- Wipe marinade off lamb and season with salt and pepper. Allow to come to room temperature. In a small saucepan over medium heat, reduce wine, thyme, jam, and balsamic by half. Season to taste.
- Prepare a hot grill or cast iron pan. Sear lamb on both sides until nicely browned. If searing in a pan on the stove top, finish in the oven to desired temperature (125 degrees for medium-rare, 130 for medium). On a grill, move to indirect heat and finish to desired temperature.
- Rest for 5-10 minutes before slicing and serving with fig glaze.