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Lamb rib chops are grilled and served with a sauce of fresh figs, port, and balsamic in this simple and elegant main course. | justalittlebitofbacon.com

Grilled Lamb Chops with Fresh Fig Port Sauce

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
Cuisine Mediterranean
Keyword grilled lamb chops, marinated lamb chops
Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 12 hours
Total Time 12 hours 40 minutes
Servings 2 servings
Calories 875kcal
Author justalittlebitofbacon


  • 8 lamb rib chops, or one rack of lamb


  • 1/4 cup olive oil
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 tbsp kosher salt
  • 1 tbsp dijon mustard

Fig Port Sauce

  • 1/2 tsp kosher salt
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup port
  • 1/2 cup low sodium chicken stock
  • 2 tbsp balsamic vinegar
  • 5-6 fresh figs, quartered
  • 2 tbsp chopped fresh thyme
  • 2 tbsp slightly soft unsalted butter, cut into 8 chunks


  • Prep the Lamb: Trim the lamb of all connective tissue and excess fat. Reserve the trimmings for the pan sauce the next day.
  • Make the Marinade: Mix together all of the marinade ingredients. Pour the marinade into a resealable bag or container.
  • Marinate the Lamb: 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.
  • Start the Pan Sauce: 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.
  • 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.
  • Finish 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.


Calories: 875kcal