Ingredients
- 1 tablespoon fresh rosemary
- 4 tablespoons fresh thyme
- 1.5 tablespoons extra virgin olive oil
- 1 rack of lamb
- 2 cloves of garlic
- 1 tablespoon grapeseed oil or extra virgin olive oil
Directions
A few hours before you plan to serve, chop up rosemary, thyme and garlic. Combine with olive oil, and marinate lamb.
Heat oven to 425°. Heat grapeseed oil or olive oil in cast iron skillet over medium high heat. Season lamb with salt and pepper. Sear both sides of lamb until brown. Transfer skillet to oven and continue cooking until thermometer registers 135°depending on your preference. Let rest for ten minutes and serve with figs.
Ingredients
- 12 figs, sliced in half
- 2 tablespoons thyme
- 1 tablespoon rosemary
- 1 tablespoon extra virgin olive oil
Directions
Chop rosemary and thyme. Combine with figs and olive oil on a baking sheet. Roast in oven for about 10 minutes, still at 425°.
Ingredients
- 1/3 cup apple cider vinegar
- 1/4 cup sugar
- 1/6 cup red wine
- 1 shallot, diced
- 1 sprig of rosemary, finely chopped
- 4 figs, roughly chopped
Directions
Heat sugar, vinegar and red wine until sugar dissolves. Add shallot, rosemary and figs. Cook, stirring occasionally until suace is thicky and syrupy. Serve on top of chops.