Recipe Provided By
American Lamb Board
Servings

12

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 12 (6 ounces each) American Lamb loin chops
  • 3 tablespoons olive oil, divided
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper, cracked
  • 1 cup shallots, minced
  • 1 tablespoon garlic, minced
  • 1 cup balsamic vinegar
  • 1-1/2 cups figs, dried, diced
  • 3 tablespoons honey
  • 1 quart lamb or veal stock
  • 1/2 cup sweet butter, cold, cut into pieces
  • 1/2 cup parsley, minced
  • 3 quarts salad greens, sturdy
  • 3 cups grape tomatoes, halved
  • 3 cups seasoned croutons (optional)

Directions

Brush lamb chops with oil and season with salt and pepper; sear well on both sides in a hot skillet, 1 to 2 minutes per side.  Place chops on a full-size sheet pan.  Roast at 350°F in convection oven (or 400ºF in conventional oven) for 5 to 6 minutes to an internal temperature of 140ºF, or cover and chill until ready to use. 

Add remaining oil to skillet; heat over medium-high heat.  Add shallots and garlic; sauté 1 to 2 minutes.  Deglaze the pan with vinegar, figs and honey; simmer 1 to 2 minutes.  Add stock; bring to a boil and reduce sauce by half, stirring occasionally.  Just before serving swirl in butter pieces and parsley. 

To serve:  For each serving, plate one lamb chop over the top of 1 cup of greens; ladle with 1/3 cup of sauce.  Garnish with 1/4 cup tomato halves and 1/4 cup of croutons if desired.