Lamb rib chops are grilled and served with a sauce of fresh figs, port, and balsamic in this quick and elegant main course.
Course Main Course
Keyword grilled lamb chops
Prep Time 12hours
Cook Time 20minutes
Total Time 12hours20minutes
Author Just a Little Bit of Bacon
8lamb rib chops,or one rack of lamb
2tbspchopped fresh rosemary
2tbspchopped fresh thyme
Fig Port Sauce
1/2cuplow sodium chicken stock
2tbspchopped fresh thyme
2tbspslightly soft unsalted butter,cut into 8 chunks
Trim the lamb of all connective tissue and excess fat. Reserve the trimmings for the pan sauce the next day.
Mix together all of the marinade ingredients. Pour the marinade into a resealable bag or container. Add the lamb and give it a toss to coat it in the marinade. Put it in the refrigerator overnight. Take the lamb out of the refrigerator 1/2 hour - 1 hour before you are going to grill.
Preheat the grill.
While the grill is heating, begin making the pan sauce. In a medium skillet on medium high heat, saute the lamb trimmings until they are fully cooked and crispy. Scoop them out of the skillet, leaving the fat and the bits of meat stuck to the pan behind. Add the salt, shallots and garlic and saute for 30 seconds. Add the port and bring to a boil. Let the port reduce for 5 minutes, then add the chicken broth and balsamic vinegar. Bring to a boil again and reduce for 5 minutes. Take the sauce off the heat while you grill the lamb.
Take the lamb out of the marinade and wipe it off. You don't want all that olive oil on the grill. Grill the lamb on high for 3-4 minutes per side. Medium rare lamb is 125F, and medium is 135F. Use your meat thermometer to check for doneness. Set the lamb aside to rest for a few minutes while you finish up the sauce.
On medium heat, bring the sauce back up to a low simmer. Add the figs. Warm them through, 1-2 minutes. Take the sauce off the heat and add the thyme. Wait about 30 seconds, then start stirring in the butter. Once the butter has melted and the sauce is glossy, serve the fig port sauce with the lamb.
Making the Sauce: If the sauce is too hot when you add the butter, it will break. If you're not sure, wait a few extra seconds before adding the butter.
Using Double Cut Lamb Chops: If you start with a rack of lamb, you can cut the rib chops by two, so you have two bones in each chop and four chops total. To grill these thicker chops, start on high and give the lamb a good sear on each side, about 2 minutes per side. Then reduce the heat to low, cover, and let it finish cooking through. Check with your thermometer and take it off when you are at your desired temperature.