It’s the most wonderful time of the year! Well, sort of. Let’s face it, the holidays can put a high demand on our time. More specifically…it can put a high demand on our time IN THE KITCHEN. There are cookies to frost, egg-nog to make (egg and dairy-free, of course) and Aunt Sally insists that each day of the holidays require pancakes for breakfast.
Sigh. It sorta zaps your zest for preparing a festive holiday dinner, doesn’t it? Well, let us help with that. Here’s a recipe that feels and looks fancy…it even sounds fancy…but we’ll keep it between us that you didn’t spend all day in the kitchen!! While there are several “parts” to this recipe, they can pretty much all be done simultaneously, saving you time, and scoring you a “win” at the dinner table.
And here’s a tip if you’re cooking for a large crowd! The recipe as-is serves 2-3. If you double the recipe for a larger crowd you can save time by baking all your lamb chops at once, rather than pan-searing them. See the note at the bottom of the recipe for instructions on how to bake them.
Happy cooking, friends! – This recipe was created by Amanda Runnels (from Unrefined Junkie) for A Squirrel in the Kitchen.
Lamb Chops and Roasted Figs with Balsamic Mint sauce and Savory “Mashed Potatoes”
Equipment
- Sheet Pan
- Potato masher
Ingredients
For the Balsamic Mint Sauce:
- 1½ cups balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons fresh chopped mint
For the Mashed Potatoes:
- 3 medium-large sized white sweet potatoes, peeled and cut into cubes (roughly 3 cups)
- ½ cup full fat coconut milk
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- 2 scallions, minced
For the Figs:
- 6-8 Mission figs, halved
- 2 tablespoons of the Balsamic Mint Sauce
For the Lamb Chops:
- 1¼ pounds lamb chops, French cut
- 3 tablespoons coconut oil, divided
- 2 teaspoons dried rosemary
- 2 garlic cloves, minced
- ¼ teaspoon sea salt
Instructions
- Kitchen note: Begin by marinating the lamb chops. While the chops will be cooked last in this recipe, it is a great time saver to marinate them while preparing the remaining ingredients.
To make the Balsamic Mint Sauce:
- In a small saucepan or pot, combine the vinegar and honey. Bring to a boil, then reduce heat and simmer until it thickens just enough to slightly coat the spoon.
- Remove from heat and stir the mint into the sauce. Cover to keep warm. **Tip: If sauce begins to thicken too much, warm to a low temperature and slowly stir in a half teaspoon of water until desired consistency is reached (it should be slightly syrupy.)
To make the Mashed Potatoes:
- Fill a large pot with water and bring to a boil. Add the potatoes and boil until tender (able to be pierced with a fork.)
- While potatoes are boiling, preheat the oven, chop the onion and parsley, and slice the figs.
- Drain the water from the potatoes, and add the coconut milk, salt, and garlic powder. Use a masher to “mash” the potatoes.**TIP: If you prefer a creamier consistency, put them in a food processer and process on low until smooth.
- Reserve 1 tablespoon of minced scallions for garnish. Stir the remaining scallions and parsley into the potatoes. Cover to keep warm.
To roast the Figs:
- Preheat oven to 425 degrees. Toss the figs with 2 tablespoons of the Balsamic Mint sauce together in a mixing bowl.
- Line a sheet pan with parchment paper. Spread the figs across the pan and place in the upper rack of oven. Roast for 18-20 minutes or until tender.
- While the figs are roasting, prepare the lamb chops.
To make the Lamb Chops:
- Melt 1 tablespoon of coconut oil and combine with rosemary, salt, and garlic. Rub the chops with the oil and seasonings, then transfer to the refrigerator and allow them to marinate for at least 30 minutes (you may marinate them overnight.)
- In a cast iron skillet, bring the remaining oil to high temperature (a drop of water should “crackle” when it hits the oil.)
- Sear the chops on each side for 1 minute per side. **TIP: Lamb chops are quite small and cook quickly. Searing at 1 minute per side will produce a medium-rare to rare chop. If you prefer them more well done, after the initial high-heat searing, reduce your heat and cook for an additional 2-3 minutes per side to desired doneness.
- Serve with the roasted figs and a drizzle of the balsamic mint sauce.
Notes
- Line a sheet pan with parchment paper, then place your chops on the sheet.
- Heat the oven to 400 degrees.
- Cook your chops for 10 minutes, then check for doneness. Depending on the thickness of your chops, this should produce a medium doneness. Chops that are more than ¾-1” thick will require 2-3 more minutes for medium doneness.
This was the best way I have ever prepared lamb chops! Have made this twice, perfect results both times.