Best Rosemary Mint Lamb Chops With Seasonal Fig Compote Recipes

ROSEMARY MINT LAMB CHOPS WITH SEASONAL FIG COMPOTE RECIPE - (4.3/5)

Steps:

• In a large bag or bowl mix together 1/4 cup red wine, 2 tablespoons olive oil, and 2 sprigs of both rosemary and mint lightly chopped and 1 1/2 shallots roughly chopped. Mix everything together well and set aside. Rinse and dry the lamb. Add it to the marinade and let stand for 1 to 3 hours, for best result. Make sure the marinade is spread over each lamb chop. Wash the figs and remove the stems. Cut the figs into a small dice and set aside. Mince the remaining shallots and sauté them in a pan with 2 teaspoons olive oil until they begin to caramelize. Add the figs and water to the saucepot, season with salt. Cook the figs down until they begin to turn into a paste. Deglaze with a ¼ cup of red wine and the red wine vinegar. Cook on medium low heat until the sauce has reduced and thickened. Set aside. Bring the lamb chops out 30-45 minutes before you cook them and allow them to rise to room temperature for the best cooking results. Preheat oven to 325°F. In a large sauté pan add the remaining olive oil and once it is hot add the lamb chops presentation side down. Sear on medium high heat for 5-6 minutes or until a beautiful golden brown has formed on the presentation side of the lamb chop. You may need to use the back of the spoon to slightly press down on the meat to ensure an even browning. The bone can cause some areas to remain untouched by the pan, which leaves you with gray meat. Once they're brown, flip them and place them in the oven for a remaining 5-6 minutes or until the blood is rising to the top which means they have reached a medium rare. Let the lamb chops rest for a few minutes uncovered. Reheat the fig compote while the meat is resting and serve with the lamb chops. Garnish with sliced fresh figs, chopped rosemary and mint leaves. Enjoy.

BROILED LAMB CHOPS WITH ROSEMARY-MINT SAUCE

Steps:

• Chop garlic cloves with salt and pepper on cutting board, then use flat side of knife blade to mash garlic mixture to paste. Scrape paste into small bowl; mix in olive oil. Rub garlic paste on both sides of lamb chops. Let lamb chops stand 10 minutes.
• Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine vinegar and rosemary in small saucepan over high heat until mint jelly melts and mixture boils. Reduce heat to medium and cook until sauce thickens to syrup, about 2 minutes.
• Preheat broiler. Broil lamb chops until well browned but still pink inside, about 4 minutes per side. Arrange lamb chops on 2 plates. Spoon sauce over.

MINT-ROSEMARY LAMB LOIN CHOPS

Steps:

• Throw everything in a baggy or tupperware container to marinate for a couple of hours REFRIGERATED.
• Pour the marinade into a sauce pan and heat well.
• In a large covered skillet,fry half of the chops on one side until browned, 4-5 minutes. Remove from pan and repeat with the other chops.
• Return all of the chops to the skillet browned side up and fry for 1-2 minutes.
• Add the simmered marinade, cover, reduce heat to low and allow flavors and aroma to permeate the meat until cooked to desired doneness; lamb usually does better when still slightly pink in the center and still juicy. (We don't do rare meat around here -- nasty cootie attack 15 years ago).
• Classified under inexpensive as one chop can easily be a portion, and package of 7 was around $15.00 U.S. While it was easy as a dish can be, it would work quite nicely for a breaking-out-the-good-china dinner. Just dress up the serving platter with a little fresh mint and rosemary.
• Cooking time includes marinating time.

MARY MORAN'S ROSEMARY LAMB CHOPS WITH SEASONAL FIG COMPOTE

Steps:

• In a large bag or bowl mix together ¼ cup of red wine, 2 tbsp olive oil, and 2 sprigs of both rosemary and mint lightly chopped and 1-½ shallots roughly chopped. Mix everything together well and set aside.
• Rinse and dry the lamb. Add it to the marinade and let stand for 1-3 hours for best result. Make sure the marinade is spread over each lamb chop.
• Wash the figs and remove the stems. Dice into a very small bits and set aside.
• Mince the remaining shallots and sauté them in a pan with 2 teaspoons olive oil until they begin to caramelize.
• Add the figs and water to the saucepot, season with salt. Cook the figs down until they're beginning to turn into a paste.
• Deglaze with ¼ cup of red wine and the red wine vinegar. Cook on medium low heat until the sauce has reduced and thickened. Set aside.
• Bring the lamb chops out 30-45 minutes before you cook, and allow them to rise to room temperature for the best cooking results.
• Preheat your oven to 325 degrees.
• In a large sauté pan add the remaining olive oil, and once it is hot add the lamb chops presentation side down. Sear on medium high heat for 5-6 minutes or until a beautiful golden brown has formed on the presentation side of the lamb chop. You may need to use the back of the spoon to slightly press down on the meat to ensure an even browning. The bone can cause some areas to remain untouched by the pan, which leaves you with gray meat.
• Once they're brown, flip the chops and place them in the oven for a remaining 5-6 minutes or until the blood is rising to the top for medium rare.
• Let rest for a few minutes uncovered.
• Reheat the fig compote while the meat is resting and serve with the lamb chops. Garnish with sliced fresh figs, chopped rosemary and mint leaves.
• Enjoy.