Grass-fed Lamb Chops | Lavender Fig Reduction

Hello lovely readers, we have a spring-inspired recipe for you: Grass-fed lamb chops, cooked in a homemade fig and lavender reduction.  Creating a complex character of flavor, we’ve thoughtfully picked out our ingredients to help represent a dish that exhibits seasonal based food theories.  This rustic entree features ingredients from both the beloved eastern Mediterranean and the French countryside.

For this recipe, we seared the lamb in a pan of melted grass-fed butter and a homemade reduction of fresh organic figs, lavender and apple cider vinegar. The earthy, pungent flavor of the lamb becomes heightened durning this method of cooking and quickly absorbs the sweetened flavors of the apple cider and figs.  Fresh sprigs of lavender offer a faint floral aroma with balsamic undertones.

Finally, once the lamb is fully cooked it is laid over a bed of fresh greens, lavender sprigs and ripened sweet figs.  I recommend you try this recipe if you’re hosting any upcoming Sunday dinners or just during the week, you’re friends and family will surely be impressed!  Though the presentation of this dish may appear time consuming, there is minimal effort involved between prep and cooking time.  Fig season only comes twice a year, in the spring and late summer / early fall.  Now is the time!


Prep Time: 15 minutes || Cooking time: 65 minutes || Total Time: 1 Hour and 30 minutes

Ingredients:
  • 6 – 10 grass-fed lamb chops, (2 1/2 lb. each about 1 1/2 inches thick)
  • 10-12 ripe organic figs, halved / cooked
  • 6-10 ripe organic figs, halved or whole / garnish
  • 5 sprigs fresh lavender / cooked
  • 5 – 10 springs fresh lavender / garnish
  • 1 cup of apple cider vinegar
  • 6 Tablespoons grass-fed butter, melted
  • 1 Tablespoon sea salt
  • 1 Tablespoon ground organic turmeric
Additional Materials:
  • liquid measuring cup
  • sauté pan
  • roasting pan
  • cutting knife
  • mixing bowl

Preparing Your Lamb Chops:

Gently toss the lamb loin chops in a mixing bowl of sea salt and ground turmeric. Let the lamb stand at room temperature for 10 to 15 minutes, or cover and refrigerate for up to 24 hours. If the lamb chops are refrigerated, then let them stand at room temperature for 30 to 60 minutes before cooking.

Preparing Your Fig and Lavender Reduction:

In a saucepan over medium heat, melt 5 tablespoons of grass-fed butter. Once the butter has melted combine 5-8 sprigs of fresh lavender, muddle the lavender into the butter for about 5 minutes. This process will allow the essential oils in the lavender to release into the butter, adding a hint of sharpness in flavor.  Then add in 6-10 halved figs.  Depending on the size I’ll usually add extra.

Continue stirring, pour in the apple cider vinegar, brining everything to a boil. Reduce the heat to medium-low and cook until all the ingredients have thickened to a syrupy consistency, 15 to 25 minutes.

Cooking Your Lamb Chops:

Add 2 tablespoons of butter and increase the heat to medium-high, stir to combine. Place the lamb chops into the pan and sear both sides until they are lightly browned, 3 to 4 minutes each side.  This cooking method will help produce a more flavorful, browned exterior.

Transfer the lamb chops to a roasting pan and place in the oven. At 400 degrees, cook the meat for 15 minutes. Then lower the oven to 350 degrees. Flip the lamb over and continue cooking for an additional 30 minutes or until the lamb is very tender.  Cooking the lamb chops in the oven after they’ve been seared will help the interior of the meat become tender without the outer section being overcooked.  Once the lamb is cooked, remove from the oven and allow to sit for 5 minutes.

Preparing Your Lamb Chops Dish:

Place a generous amount of fresh lavender springs over your favorite serving dish and then place the lamb chops on top.  Then garnish your lamb with any fresh figs you may have left over.  Serve and enjoy!

Be first to comment