I don’t often have an excuse to cook lamb. Other than some fictional feasts it’s been awhile since I’ve busted out the chops. With Easter just around the corner, I decided to practice some traditional Easter recipes, including this one for potatoes au gratin.
I braised my lamb chops since I bought an ‘easy-chop’ loin, then I reduced the red wine and fig jam into a sticky and sweet sauce to add a lovely tang to the loin chops.
I purchased lamb loin with easy-cut chops, but the marinade in this recipe will work well with any type of lamb you can get your hands on. My favorite part of this recipe was by far the red wine and fig sauce – it adds a rich sweetness that compliments the delicately robust flavor of lamb.
Make a simple marinade from the olive oil, fig jam, onion powder, paprika, coriander, lemon juice, garlic, rosemary and parsley. My favorite thing in the world right now is this Dalmatia Fig Spread that I’ve been putting on pretty much everything. So far, this has been my favorite application.
Let the lamb marinade for at least an hour to really absorb all the flavors. Overnight is even better!
Sear the lamb loin in a skillet with the butter until a dark golden brown crust is beginning to form – this should take about 3-4 minutes per side.
Pour the red wine and red wine vinegar into the skillet with the lamb, then whisk together the remaining fig jam and lemon juice and pour it over the top of the lamb. Since we are braising, the lamb will now be transferred into the oven to finish cooking. Continue to baste the lamb as it cooks. When it’s ready, the meat will be practically falling off the bone.
Let the lamb rest for about 10 minutes to finish cooking. Don’t cut it yet though! It will continue to cook for the time it’s resting, you don’t want to release those delicious juices quite yet!
If the red wine sauce hasn’t thickened, add an another spoonful of the fig jam to the skillet then simmer over high heat until the sauce has reduced to the desired thickness. I served mine alongside some cheesy potatoes au gratin and asparagus with a honey and goat cheese drizzle. It might not be Easter quite yet, but this was definitely an excellent test run! Have a Happy Easter everyone!
Braised Lamb in Figgy Red Wine Sauce | Easter Recipes
- 16 oz bone-in lamb loin chops
- 1 cup red wine
- ¼ cup red wine vinegar
- ¼ cup fig spread or jam
- 3 tablespoons lemon juice
- 2 tablespoons garlic minced
- 2 tablespoons onion powder
- 2 tablespoons coriander
- 2 tablespoons paprika
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 sprig rosemary
- 2 tablespoons fresh parsley chopped
- salt & pepper to taste
- In a small bowl, whisk together the half of the fig jam and lemon juice, then the minced garlic, onion powder, coriander, paprika and olive oil. Add the fresh rosemary and parsley. Pour the marinade over the lamb chops and marinate for one hour.
- Preheat the oven to 350°F. Using a cast iron or oven safe skillet, melt the butter until it has formed a film across the bottom of the skillet. Sear the lamb loin on all sides until browned, about 3-4 minutes per side.
- Add the red wine and red wine vinegar to the pan and bring to a bubble. Whisk together the remaining lemon juice and fig jam. Pour over the lamb loin and into wine in skillet. Transfer the skillet to the preheated oven and roast for 30-35 minutes or until the internal temperature of the lamb loin reaches 130°F.
- When the lamb is ready, remove it from the pan and let it rest for 10 minutes. While the lamb is resting, transfer the skillet back onto the stove. If the wine has not reduced to a thick sauce, simmer until the sauce reaches the desired thickness. WARNING: Be sure to cover the skillet handle with a towel so you don't accidentally burn yourself.
- Cut the loin into chops. Spoon the red wine reduction over the sliced chops. Serve alongside potatoes gratin and asparagus with a honey and goat cheese drizzle.