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Lamb Loin Chops with Fig Pan Sauce

Lamb Loin Chops with Fig Pan Sauce
Total Time:
20 minutes


For the Lamb Loin Chops:
2 teaspoons kosher salt
12 lamb loin chops (3–4 lb)
2 tablespoons extra-virgin olive oil

For the Fig Pan Sauce:
2 shallots, finely chopped
1 tablespoon fresh rosemary, finely chopped
10 dried figs, coarsely chopped
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup dry red wine (or beef broth)
1/2 cup low-sodium beef broth (or stock)
4 tablespoons unsalted butter


  1. Prepare the lamb. Heat large sauté pan on medium high 2–3 minutes. Season lamb with salt (wash hands). Pour oil in pan, then add lamb; cook 2–3 minutes on each side or until browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer lamb to cutting board; let stand 5–10 minutes before serving. Temperature will rise 5–10°F during this time.
  2. Meanwhile, prepare the sauce of your choice to serve with lamb.

For the Fig Pan Sauce:
Chop shallots, rosemary, and figs (about 1 cup). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shallots and rosemary; cook 1–2 minutes or until fragrant. Add wine, broth, and figs; cook 7–8 minutes or until liquid has reduced by two-thirds. Remove pan from heat; add butter, 1 tablespoon at a time, whisking until melted and thoroughly blended. Serve sauce with lamb.

Nutritionals for Lamb with Fig Pan Sauce:
CALORIES (per 1/4 recipe) 810kcal; FAT 60g; SAT FAT 24g; TRANS FAT 0g; CHOL 180mg; SODIUM 1370mg; CARB 12g; FIBER 3g; SUGARS 13g; PROTEIN 40g; CALC 6%; IRON 20%

For the Mint Salsa Verde:
Chop shallot. Squeeze lemon for juice (2 tablespoons). Combine in food processor bowl (or blender): garlic, shallots, capers, anchovies, lemon juice, red pepper, olive oil, and salt; pulse until finely chopped and blended. Add parsley and mint (leaves only); pulse several times until herbs are coarsely chopped. Serve sauce with lamb.

Nutritionals for Lamb with Mint Salsa Verde:
CALORIES (per 1/4 recipe) 680kcal; FAT 56g; SAT FAT 18g; TRANS FAT 0g; CHOL 150mg; SODIUM 1450mg; CARB 4g; FIBER 1g; SUGARS 1g; PROTEIN 39g; CALC 4%; IRON 20%

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Nutritional Information

Amount per 1/4 recipe serving: Calories 810, Total Fat 60.00g, Sat Fat 24.00g, Trans Fat 0.00g, Chol 180mg, Sodium 1370mg, Total Carb 21g, Fiber 3.00g, Sugars 13g, Protein 40g, Calc 6%, Vit A 0%, Vit C 0%, Iron 20%

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