Prep Time
10 MIN
Cook Time
20 MIN
Total Time
30 MIN
Servings
4
Ingredients
For the Lamb:
- 6 American Lamb Loin Chops (1 inch thick)
- 2 Tbsp high heat oil like avocado or vegetable oil
- Salt and freshly cracked Pepper
- 2 Tbsp butter for basting
For the sauce:
- 1 tablespoon unsalted butter
- 1 shallot, sliced
- 1 clove garlic
- 1/2 cup chicken or beef stock
- 1/2 cup dry red wine (or balsamic vinegar)
- ¼ cup fig jam
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper, to taste
Directions
1. Prepare the lamb:
Pat the American lamb chops dry with paper towels. Rub with olive oil and sprinkle salt and pepper all over the lamb chops.
2. Sear the lamb:
Heat a heavy skillet over medium-high heat. When hot, add the lamb chops and sear for about 3–4 minutes per side. Once seared, add in the butter and baste for another couple of minutes, or until the lamb chops reach an internal temperature of about 125°F. Transfer to a plate and tent with foil to rest while you prepare the sauce - lamb should reach 145°F after resting.
3. Make the sauce:
In the same pan, lower the heat to medium and add the shallot. Sauté for about 1 minute until fragrant and translucent. Add minced garlic and saute for another minute. Add the fig jam and thyme, then pour in the stock and red wine (or balsamic). Stir to release any browned bits from the pan. Simmer for 5–7 minutes, until the sauce is slightly thickened. Stir in Dijon mustard and honey, then season with salt and pepper to taste. Whisk in butter until the sauce is nice and glossy and looks a little creamy.
4. Finish and serve:
Serve the lamb chops drizzled with the fig-thyme sauce, garnished with extra thyme sprigs if desired.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
