Lamb chops, honey-roasted figs and Tenderstem®
This combination of lamb and honey-roasted figs is designed to delight the senses. Combined with charred Tenderstem® for a delicious crunch, a shallot and mint sauce and pine nuts to serve, this is an ideal dinner party supper that will only take around half an hour to pull together.
5 mins preparation
25 mins cooking
- 4 Large lamb chops
- 3 Figs, cut into quarters
- A drizzle of honey
- A pinch of sea salt
- 125g Tenderstem®
- 30g Butter
- 2 Shallots, finely chopped
- 3 tbsp Balsamic vinegar
- 100ml Lamb stock
- 1 Small bunch of mint, chopped
- A handful of toasted pine nuts
Preheat the oven to 180°C (160°C fan, gas mark 4). Heat a large non-stick frying pan on a medium/high heat.
Place the lamb chops in the pan and cook for about 2 minutes to caramelise. Repeat on the other side. Turn the chops on their edge and cook for about 1 minute to render the fat from the edge.
Drizzle the figs with honey, then place on a baking tray with the lamb chops. Season the lamb and figs with salt. Place in preheated oven for 8 minutes, then remove from the oven and leave to rest.
Using the same pan as the lamb chops, cook the Tenderstem® on a medium heat, adding a knob of butter (approx. 10g) as the Tenderstem® cooks. Cook for a few minutes to caramelize slightly, then season with sea salt. Set the Tenderstem® aside while you make the sauce.
In the same pan, add 10g of the butter and cook the shallots on a low/medium heat until softened. Add the balsamic vinegar, allow to sizzle and thicken, then add the lamb stock and cook off to thicken slightly. Add the remaining butter and finish with the mint.
Place the Tenderstem®, lamb chops and figs onto a plate and sprinkle over the pine nuts and the mint sauce.