Lamb Chops with Herbs and Roasted Figs

By: Katie Kadue | October 20 2010
Posted in Recipes - SF Bay Area Recipes

Adapted by Katie Kadue from Bon Appetit

For Lamb:

1 tablespoon chopped fresh rosemary

4 teaspoons chopped fresh thyme

4 teaspoons chopped fresh marjoram

2 2-pound racks of lamb, trimmed of fat and sinew

2 tablespoons olive oil

2 garlic cloves, sliced

2 tablespoons grapeseed oil

For Roasted Figs:

12 ripe green Kadota figs, halved lengthwise

16 sprigs lemon thyme or regular thyme

Extra-virgin olive oil

To make Lamb: 
Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.

Prior to cooking, preheat oven to 425°F. Heat grapeseed oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear on both sides until browned, about 5 minutes total. Transfer lamb to large rimmed baking sheet and roast in oven to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board and let rest 5-10 minutes. Maintain oven temperature and reserve baking sheet for figs.

For roasted figs: 
Place figs and thyme sprigs on previously used baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes.

Cut lamb racks into individual chops. Arrange on plates and plate figs alongside.