LAMB CHOPS WITH FRESH HERBS AND ROASTED FIGS

Lamb Chops with Fresh Herbs and Roasted Figs image

Provided by Mourad Lahlou

Yield Makes 6 servings

Number Of Ingredients 12

Lamb chops:
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
Roasted figs:
12 ripe Kadota figs, halved lengthwise
16 sprigs lemon thyme or regular thyme
Extra-virgin olive oil

Steps:

For lamb:
Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
Preheat oven to 425°F. 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.
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 425°F for 10 minutes.
Cut lamb racks into individual chops; arrange on plates and place figs alongside.