Lamb Chops with Fresh Herbs and Roasted Figs
|1 tablespoonfresh rosemary; chopped|
|4 teaspoonsfresh thyme; chopped|
|4 teaspoonsfresh marjoram; chopped|
|2 2-lbracks of lamb; trimmed of fat and sinew|
|2 tablespoonsOlive oil|
|2 clovesgarlic; sliced|
|2 tablespoonsgrapeseed oil|
|12 ripe Kadota figs; halved lengthwise|
|16 sprigslemon thyme or regular thyme|
|Extra-virgin olive oil|
Lamb Chops with Fresh Herbs and Roasted Figs Preparation
Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
Preheat oven to 425F. Heat grapeseed oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes. Maintain oven temperature; reserve baking sheet for figs.
Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425F for 10 minutes.
Cut lamb racks into individual chops; arrange on plates and place figs alongside.
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