Braised Lamb in Figgy Red Wine Sauce | Easter Recipes
The Starving Chef
Master the art of Easter cooking with this braised lamb in figgy red wine sauce, perfectly balanced with savory, sweet, and tangy flavors.
Prep Time 1 hour hr
Cook Time 30 minutes mins
Marinating Time 1 hour hr
Total Time 2 hours hrs 30 minutes mins
Course Easter, Main Course
Cuisine Easter, Spring
- 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 half of the fig jam and half of the lemon juice, along with the minced garlic, onion powder, coriander, paprika, and olive oil. Add the fresh rosemary and parsley. Season with salt and pepper to taste. Pour the marinade over the lamb chops and let them marinate for at least one hour.
Preheat your oven to 350°F. In a cast-iron or oven-safe skillet, melt the butter until it forms a film across the bottom of the skillet. Sear the lamb loin chops on all sides until browned, taking about 3-4 minutes per side.
Add the red wine and red wine vinegar to the pan and bring the mixture to a simmer. Whisk together the remaining fig jam and lemon juice. Pour this mixture over the lamb loin chops, making sure to mix it into the wine in the 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.
Once the lamb is ready, remove it from the pan and let it rest for about 10 minutes. Meanwhile, place the skillet back onto the stove. If the wine hasn't reduced to a thick sauce, simmer until it reaches your desired thickness. WARNING: Remember to cover the skillet handle with a towel so you don't accidentally burn yourself.
Cut the loin into individual chops and spoon the red wine reduction over the slices. Serve these beauties alongside potatoes au gratin and asparagus topped with a honey and goat cheese drizzle.
Keyword Easter, figs, lamb, wine