Recipe Provided By"Two Purple Figs"
1 stick unsalted butter, at room temperature
2 dried figs
2 sprigs rosemary (fresh)
zest of 1 lemon
1/4 teaspoon each salt and pepper
1/4 teaspoon chilli flakes (optional)
Lamb Loin Chops
6 pieces American Lamb loin chops (use American Lamb)
1/2 teaspoon salt and pepper (or to taste)
1 teaspoon onion powder or 1 Tablespoon granulated onion flakes
2 rosemary Sprigs
Butter for searing
Mashed Potatoes for serving
Fresh Figs (optional)
The first step is to make the fig rosemary butter. In a mini food processor, add all ingredients until smooth. You can finely chop all ingredients and mix them together.
Season the American Lamb generously on both sides with salt, pepper, onion powder and fresh rosemary.
In a cast iron pan, add the butter or oil if using. Start on a medium high heat, add in the lamb chops in a single layer. Avoid overcrowding the pan so the lamb can cook well. Flip the lamb when golden, which is about 7-8 minutes.
Cook on the other side over medium heat for another 5-7 minutes, depending on the thickness of your chops. The USDA recommends cooking lamb to an internal temperature of 145 degrees F.
You can use a meat thermometer to check. That temperature is for a good medium rare which is ideal for tender lamb chops.
When cooked, simply smear some of that fig rosemary butter right over the hot lamb loin chops. Watch as the butter melts and seeps into the lamb. SO GOOD! Serve over mashed potatoes.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest