Lamb Chops with Fresh Herbs and Roasted Figs

Ingredients for Lamb Chops with Fresh Herbs and Roasted Figs

• 1 tablespoon chopped fresh rosemary

• 4 teaspoons chopped fresh thyme

• 4 teaspoons chopped fresh marjoram

• 900g racks of lamb, trimmed of fat and sinew

• 2 cucchiai di olio d'oliva

• 2 garlic cloves, sliced

• 2 tablespoons grapeseed oil

• 12 ripe Kadota figs, halved lengthwise

• 16 sprigs lemon thyme or regular thyme

• Extra-virgin olive oil

Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.

Preheat oven to 218°C. 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.

Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 218°C for 10 minutes.

Cut lamb racks into individual chops; arrange on plates and place figs alongside.

Avvertenza

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