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Lamb Chops with Fresh Herbs and Roasted Figs

Name: Lamb Chops with Fresh Herbs and Roasted Figs
Cuisine: mediterranean
Ingredients: 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; 12 ripe Kadota figs, halved lengthwise; 16 sprigs lemon thyme or regular thyme; Extra-virgin olive oil

A small grocery run gets this on the table.

Ingredients

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directions

1.
Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
2.
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.
3.
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.
4.
Cut lamb racks into individual chops; arrange on plates and place figs alongside.

Recipes sourced from Epicurious.com.

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