Table Talk
Lamb with Fresh Figs
It's the Costco syndrome. You're familiar with it-- in the midst of picking up lettuce, coffee, and 25 paper towels, you eye something unexpected and grab it. It's how I've ended up with 5 lbs of cherries or 10 lbs of grapefruit when all I really wanted was one. This week the item that lured me was a 2 lb. container of fresh figs. I love figs and rarely see them available, so when I spotted the figs as I was headed for the lettuce, I didn't hesitate. But that many figs for 2 people means that we would be eating figs a lot in the coming week or two. Charlie was a champ, enjoying having fig appetizers, fig salads, and fig goat cheese. When a recipe appeared in Wednesday's newspaper for a roasted rack of lamb with fresh figs, it took all of our self-control to not rush out right that instant to pick up the needed rack. It took a few days to actually buy and marinate the lamb, but we finally had our feast-- and the last of our figs.
Lamb Chops with Fresh Herbs and Roasted Figs
Bon Appétit | September 2009
by Mourad Lahlou
Makes 6 servings
Lamb chops:
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
Roasted figs:
12 ripe Kadota figs, halved lengthwise
16 sprigs lemon thyme or regular thyme
Extra-virgin olive oil
For lamb:
Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
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.
For figs:
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.
Cut lamb racks into individual chops; arrange on plates and place figs alongside.
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