Print Recipe
Roast Lamb with Fig Port Sauce
Servings
Ingredients
Lamb
  • 6 Lamb chops
  • 1 Cup olive oil
  • 1 Tbs Fresh ground black pepper
  • 1/4 Cup Chopped fresh rosemary
  • 1/4 Cup Chopped fresh sage
  • 1 tbs Dijon mustard mustard powder works as well
  • 2 tbs Minced garlic
Fig Sauce
  • 1 Cup Quartered fresh fig
  • 1 Finely chopped shallot
  • 1 Tsp olive oil
  • 1/2 Tsp Minced garlic
  • 1/2 Tsp Fresh rosemary
  • 1 Cup Port wine
  • 1.5 Cup Organic chicken broth
  • 1 Tsp Balsamic vinegar
  • 1 Tsp Coconut nectar
  • 1 Tsp Butter
Servings
Ingredients
Lamb
  • 6 Lamb chops
  • 1 Cup olive oil
  • 1 Tbs Fresh ground black pepper
  • 1/4 Cup Chopped fresh rosemary
  • 1/4 Cup Chopped fresh sage
  • 1 tbs Dijon mustard mustard powder works as well
  • 2 tbs Minced garlic
Fig Sauce
  • 1 Cup Quartered fresh fig
  • 1 Finely chopped shallot
  • 1 Tsp olive oil
  • 1/2 Tsp Minced garlic
  • 1/2 Tsp Fresh rosemary
  • 1 Cup Port wine
  • 1.5 Cup Organic chicken broth
  • 1 Tsp Balsamic vinegar
  • 1 Tsp Coconut nectar
  • 1 Tsp Butter
Instructions
Marinade
  1. mix all the ingredients and rub over the lamb, seal in a baggie and allow to marinate. For best results let sit for 24 hours.
Fig Sauce
  1. heat the olive oil over medium heat in a small saucepan, then add the shallots, garlic, rosemary and ½ of the figs
  2. Cook approx. 5 minutes until figs are soft, then add the chicken broth and port wine.
  3. Simmer 10 minutes over low/medium heat to allow the sauce to thicken.
Lamb
  1. allow the chops to come to room temperature before roasting
  2. Preheat the oven to 350F
  3. Lay the chops on a baking tray and roast in the oven for about 20 minutes, turning halfway so they brown evenly, or until cooked to your liking
Fig Sauce
  1. Add the fresh figs, balsamic vinegar, coconut nectar and butter to the sauce
  2. Serve and enjoy

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