lamb and figs

Lamb Chops with Fresh Fig Pan Sauce

Serves 6.  This delicious 238-calorie dish is from the August 2015 issue of Cooking Light magazine.

            1 Tbs. olive oil, divided

            ¼ c. finely chopped shallots

            8 oz. fresh brown or black figs, stemmed and cut into pieces

            ¾ tsp. salt, divided

            ½ tsp. fresh ground black pepper, divided

            ½ c. shiraz or other spicy red wine

            ¼ c. chicken broth

            1 bay leaf

            1 Tbs. honey

            1 Tbs. cider or balsamic vinegar

            1 tsp. chopped fresh rosemary

            12 (3-oz) lamb rib chops, trimmed

Heat oven to 400 degrees.  Heat a medium saucepan over medium-low heat.  Add 2 tsp. olive oil; swirl to coat.  Add shallots, cook for 7 minutes or until tender, stirring frequently.  Add figs; mash with a potato masher to break them up.  Cook for 3 minutes or until figs start to break down, stirring frequently.  Stir in ¼ tsp. salt and ¼ tsp. pepper.

Increase heat to medium-high.  Add wine; boil for 1 minute.  Stir in broth and bay leaf.  Reduce heat to medium-low; simmer 10 minutes or until sauce thickens, stirring occasionally.  Add honey and vinegar; simmer 5 minutes.  Remove from heat; discard bay leaf.  Stir in rosemary; cover and keep sauce warm.

Heat a large cast-iron skillet over medium-high heat.  Brush lamb with remaining 1 tsp. olive oil; sprinkle evenly with remaining ½ tsp. salt and ¼ tsp. pepper.  Add lamb to skillet; sear 2 minutes on each side.  Place pan in oven; bake at 400 degrees for 4 minutes (for medium-rare) or until desired degree of doneness.  Remove pan from oven; remove lamb from pan.  Let lamb stand for 5 minutes before serving.  Serve with sauce.