Although elegant enough to serve at a dinner party, I made this lamb dish one Saturday night at home for my husband and I, our 3 kids and their friends who were spending the night. By the time my husband detached himself from the football game he was engrossed in, there were just 2 chops left from 2 racks of lamb – apparently this is our kids new favorite meal.
LAMB CHOPS WITH FRESH HERBS AND ROASTED FIGS
1 tablespoon chopped fresh rosemary
4 teaspoons chopped fresh thyme
4 teaspoons chopped fresh marjoram
2 2-pound racks of lamb
2 tablespoons olive oil
2 garlic cloves, crushed
2 tablespoons grape seed oil
12 ripe figs, halved lengthwise
16 sprigs of thyme
Combine herbs in a small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic, cover and chill over night.
Heat oven to 425F. Heat grape seed oil in a large skillet over medium-high heat. Sprinkle lamb with salt and pepper, sear until brown on both sides, 5 minutes total. Transfer lamb to a large rimmed baking sheet, roast to desired doneness, about 25 minutes for medium. Transfer lamb to a cutting board, let rest 5 to 10 minutes. Maintain oven temperature and reserve baking sheet for figs.
Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with olive oil. Roast in the oven for 10 minutes.
Cut lamb racks into individual chops, arrange on plates and place figs alongside.
Recipe adapted from Bon Appetit, September 2009