We are over-the-moon with figs ‘cuz we grow our own. We both love them sooooo much that, when the kids gave us one for a house-warming gift, we were ecstatic. You can change the figs for prunes if you can’t find any in your area.
- 1 1/2 tbsp. butter
- 2 tsp. sugar
- 6 shallots, peeled and cut in half, lengthwise
- 1 tbsp. fig balsamic vinegar
- 1/2 cup chicken stock
- 2 tbsp. dried cranberries
- 18 figs (or prunes), ends cut off and halved
- 1 1/2 tbsp. chopped fresh sprigs of rosemary
- pinch of salt and freshly ground pepper
- 8 lamb chops (2 per person), 3/4 inch thick
- 1 tbsp. good quality olive oil
Melt the butter in a pan, over medium heat, add the sugar and shallots and cook until golden brown (about 15 minutes). Add the vinegar and cook until evaporated.
Add the stock, fruit, 1 tsp. of the chopped rosemary and salt and pepper, to taste. Keep warm.
Season the chops with salt and pepper and remaining rosemary. Heat the oil in a pan on medium heat, add the chops and saute until brown on the bottom. This should take about 3-4 minutes. Turn and cook until meat thermometer reads 110 degrees for medium rare and they are evenly browned. Another 3 minutes more.
Garnish with some fresh rosemary sprigs and serve with the warm chutney, garlic mashed potatoes and chilled salad and, of course, a lovely red wine.